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.
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.
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