large thumb-sized piece of gingerslices (no need to peel)
small bunch mint leaves
juice of half a lime
1lime sliced
crushed ice
100ml(3.5 fl oz) spiced rum(I use Captain Morgan Original Spiced Gold Rum or Kraken Spiced Rum)
120ml(4 fl oz) soda water/club soda
Caramelized Pineapple:
1tbspunsalted butter
2slicesfresh or tinned pineapple
2tbsplight brown soft sugar
Garnish:
mint sprigs
Instructions
Place the pineapple juice and slices of ginger into a small saucepan. Bring to the boil, then simmer for 5-10 minutes until the liquid has reduced by half. Leave to cool to room temperature, then discard the ginger.
240 ml (1 cup) pineapple juice, large thumb-sized piece of ginger
Make the caramelized pineapple next. Heat the butter in a frying pan until it starts to foam.
1 tbsp unsalted butter
Dust the pineapple slices in the brown sugar and place in the frying pan. Fry, turning once, until both sides are golden and caramelized (about 3-4 minutes). Put to one side.
2 slices fresh or tinned pineapple, 2 tbsp light brown soft sugar
Place 6 mint leaves in each glass (this recipe is for two glasses). Add the lime juice and lime slices to the glasses.
small bunch mint leaves, juice of half a lime, 1 lime sliced
Pour in the reduced pineapple-ginger juice and muddle everything together with a spoon.
Fill the glasses up two-thirds of the way with crushed ice, then pour over the spiced rum. Top with the soda water (club soda) and mix again. Add more ice to fill up to the top if necessary.
crushed ice, 100 ml (3.5 fl oz) spiced rum, 120 ml (4 fl oz) soda water/club soda
Garnish the glasses with a small sprig of mint and a slice of caramelized pineapple.