Drinks

Grilled pineapple mojitos

Name: Grilled pineapple mojitos
Yield: 8
Ingredients: 4 limes, thinly sliced; 1 bunch mint leaves, plus sprigs to serve; 1 cup (250ml) white rum; 2 tbs honey; 1L (4 cups) soda water; Crushed ice, to serve; 1 tbs honey; Juice of 2 limes; 1 pineapple (skin on), sliced lengthways into 1cm wedges, core removed; 1 tbs white rum

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Michael Demagistris' of East Bar and Dining creates summer-in -a cocktail, with this delicious grilled, pineapple mojito.

4 limes, thinly sliced
1 bunch mint leaves, plus sprigs to serve
1 cup (250ml) white rum
2 tbs honey
1L (4 cups) soda water
Crushed ice, to serve

Grilled pineapple

1 tbs honey
Juice of 2 limes
1 pineapple (skin on), sliced lengthways into 1cm wedges, core removed
1 tbs white rum

Method

1.

For the grilled pineapple, combine the honey, white rum and lime juice in a large bowl. Add pineapple, turn to coat and stand for 10 minutes.
2.

Heat chargrill pan over medium heat. Add the pineapple and cook for 1-2 minutes each side until charred. Transfer to a tray. Chill until cold. Set aside 8 pineapple wedges. Remove and discard skin from the remaining pineapple and roughly chop.
3.

Divide chopped pineapple, lime, mint, rum and honey among 8 x 300ml glasses. Use a muddler or rolling pin to roughly bruise. Top each glass with soda water and ice.
4.

Garnish mojitos with reserved pineapple wedges and extra mint. Serve immediately.