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.
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