Pineapple mojito

Preparation time: 15 mins plus 30 mins cooling

Cooking time: 5 mins

Makes 4

½ cup caster sugar

1 kaffir lime leaf, very 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

750ml soda water, chilled (for a sweeter option, serve with a pineapple and coconut-flavoured sparkling drink)

Caramelised pineapple skewers

½ small ripe pineapple, skin on, cored, cut into 4 long thin wedges

1 Tbsp caster sugar

Step 1 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.

Step 2 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.

Step 3 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 Cook’s tips, opposite). Add ice and soda water to taste. To serve, garnish with skewers.