August 16, 2011
This take on the classic Mojito, featuring Brugal rum, was created by Martin Sadlemire at the Wequassett Resort in Chatham, Mass.
Ingredients
- 2 slices of pineapple
- 4-5 lime wedges
- 6-8 fresh mint leaves, plus a sprig for garnish
- Ice
- 3 ounces Brugal Añejo rum
- 1 ounce triple sec
- 1 ounce pineapple juice
Directions
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.
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