½ cup caster sugar
1 kaffir lime leaf, thinly shredded
4 shots white rum
juice of 2 limes
2 limes, sliced into thin rounds
¼ ripe pineapple, peeled, cored, cut into thin wedges
½ cup mint leaves
2 cups ice cubes
750 ml soda water, chilled (for a sweeter option, serve with pineapple and coconut flavoured sparkling drink)
Caramelised pineapple skewers
½ small ripe pineapple, skin on, cored, cut into 4 long wedges
1 tbsp caster sugar
- Put sugar, lime leaf and 125ml water in a small saucepan over a medium heat. Bring to the boil and cook until sugar has dissolved. Remove from heat and set aside to cool completely.
- Meanwhile, to make Caramelised pineapple skewers, put pineapple on a plate. Scatter both sides with sugar. Heat a large non-stick frying pan over a high heat. Pan-fry pineapple for 1 minute each side or until golden and caramelised. Remove from pan and set aside for 10 minutes to cool. Thread onto skewers.
- Pour 1 tbsp of the syrup each into 4 glasses. Reserve remaining for another use. Divide rum, lime juice, lime rounds, pineapple and mint between glasses. Gently muddle using the handle of a wooden spoon (see tips, below). Add ice and soda water to taste. To serve, garnish with skewers.