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.
Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.
Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.
More Stories by Maryse Chevriere
Drink editor at The Daily Meal. Photographer, imbiber, and whole-hearted food-obsessive.
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