Grilled Pineapple Mojito
2 oz. Barbancourt Haitian Rum
.75 oz. agave nectar
2 oz. pineapple juice
In a tin, muddle four to five mint leaves and a bar spoon of agave soaked in grilled pineapple chunks. Add liquor, lime juice, pineapple juice, and agave nectar. Shake with two cubes of ice and strain into a tall glass. Add another bar spoon of grilled pineapple and two mint leaves and swizzle with pellet ice until frosty. Garnish with mint sprig and a piece of grilled pineapple.
From JIMMY Bar at The James Hotel