BROWN SUGAR AND ROASTED PINEAPPLE MOSCOW MULE
Roasted Pineapple:
1 whole pineapple
1/4 cup brown sugar (use more if necessary)
Cocktail:
2 tbsp roasted pineapple, chopped in 1/2-inch pieces
3–4 mint leaves
2 oz vodka
1 oz pineapple juice
Juice of 1 lime
2–3 oz ginger beer
Garnish: Mint sprig, lime wedges, roasted pineapple wedges
To Roast the Pineapple:
Preheat oven to 450° F. Peel, core, quarter and slice pineapple into ½-inch wedges. Place the pineapple on a baking sheet and sprinkle with the brown sugar. Roast for 10 minutes. Remove pineapple from oven, turn the pieces over, and sprinkle with more brown sugar. Roast for another 10 minutes. Remove from the baking sheet to either waxed paper or parchment, and let cool completely. Dice half of the pineapple and leave the other half for a garnish (minus the pieces I just know you will eat!)
To Make the Cocktail:
Combine the diced roasted pineapple and mint leaves in the bottom of a cocktail shaker and muddle. Add the vodka, pineapple juice and juice of one lime and stir. Fill the shaker with ice and shake until cold. Fill two glasses with ice, and pour the mixture over the ice. Top with the ginger beer, stir gently, and garnish with a sprig of mint, slice of lime and a wedge of roasted pineapple.
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