Cook Time
5 Mins
Yield
Makes 8 servings
Photo: Anne Liles

How to Make It

Step 1

Purée pineapple in a blender or food processor.

Step 2

Crush mint with a mortar and pestle or coarsely chop. Divide mint among 8 large glasses or canning jars. Add 1/4 cup pineapple purée and 2 tablespoons each Lemon Grass Syrup, lime juice, and rum to each glass. Fill glasses 3/4 full with club soda. Stir in about 1/3 cup cracked ice. Serve immediately.

Chef's Notes

Cool overnight.

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