This take on the classic Mojito, featuring Brugal rum, was created by Martin Sadlemire at the Wequassett Resort in Chatham, Mass.
In a shaker, muddle the pineapple slices, lime wedges, and mint leaves. Fill the shaker with ice, rum, triple sec, and pineapple juice and shake vigorously.
Strain into a highball glass with fresh ice and garnish with a mint sprig.
More Stories by Maryse Chevriere
Drink editor at The Daily Meal. Photographer, imbiber, and whole-hearted food-obsessive.
Join The Daily Meal's Community and Share your Thoughts
Add a Review or Comment
Have lots to say?
Contribute your own article.
Know a great recipe worth sharing?
We want it. Post it now!
Enjoyed (or not enjoyed) a restaurant experience?
Write a review.
Tasted a bottle of wine you'd like to tell us about?