Barbecued pineapple mojito royale
This fruity, tangy take on a mojito royale cocktail recipe uses barbecued pineapple to add smoky flavour and a deep, caramelised sweetness. Muddled with fresh lime, mint and raw sugar, it is topped up with cava - an excellent flavour match for the pineapple.
Ingredients
Method
1
Lightly oil the grill and barbecue the pineapple over medium heat until the first side is seared with blackened grill marks (about 3 minutes), then flip and cook the other side (about 2 minutes). Set aside
2
Chill the glasses by filling with ice while you make the cocktails
3
Cut the pineapple into cubes. Add to the cocktail shaker with the rum and sugar syrup. Reserve two mint leaves for garnish. Slap the rest of the leaves between your hands to release the aromatic oils and add to the shaker. Squeeze the lime juice into the shaker, then add the squeezed lime wedges
4
Using a cocktail muddler, crush and mix the fruit and herbs until they are thoroughly pressed and mixed. Fill the shaker about three-quarters with ice. Put on the lid and shake until the shaker is very cold and frosted
5
Remove the ice from the glasses and pour the liquid through a fine meshed strainer
into the chilled glasses. As there is a lot of debris in the mixture, particularly the charred parts of the pineapple, it’s important to use a fine mesh strainer when
adding the liquid to the glass. Some charred flecks might still make it into the glass, but this will just emphasise the barbecued element more!
6
Top up with champagne or cava and float the reserved mint leaves on the surface – serve immediately
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Barbecued pineapple mojito royale
