3 1-inch chunks of pineapple
4 lime wedges, from one half of a lime
8 mint leaves
3 oz rum (recommended: Brugal Añejo Rum)
1 oz triple sec
1 oz pineapple juice
- In a cocktail shaker, muddle the pineapple chunks, lime wedges, and mint leaves.
- Fill the shaker with rum, triple sec, and pineapple juice. Add ice.
- Shake and serve in a highball glass filled with ice. Garnish with mint sprig.