Barbecued pineapple mojito royale

15 minutes


  • 2 slices of pineapple, 1.5cm peeled and trimmed
  • 6 sprigs of mint, leaves only (30-40 leaves)
  • 80ml of rum, light
  • 50ml of sugar syrup, unrefined
  • 1 lime, cut into 8 wedges
  • Champagne, or cava, to top up
  • ice, to chill glasses and shake cocktail


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
Chill the glasses by filling with ice while you make the cocktails
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
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
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!
Top up with champagne or cava and float the reserved mint leaves on the surface – serve immediately