Grilled Pineapple Daiquiri Recipe

• 1 medium pineapple (about 3 pounds)
• 6 ounces white rum
• 3 ounces Rhum Clement Creole Shrubb
• 3 ounces freshly squeezed lime juice (from about 3 medium limes)
• Ice
• 6 orange twists, for serving

1. Heat a grill pan or outdoor grill to medium-high (about 375 degrees F to 425 degrees F).
2. Meanwhile, peel the pineapple and cut it in half lengthwise.
3. Cut the two halves crosswise into 18 (1/2-inch-thick) pieces; you may have a few extra piecessave them for another use.
4. Place the pineapple on the grill and cook uncovered until grill marks appear and the pineapple is slightly softened and charred, about 4 minutes per side.
5. Remove to a large dish and let cool for at least 15 minutes.
6. Place 3 of the grilled pineapple pieces in a cocktail shaker and muddle gently.
7. Add 1 ounce of the rum, 1/2 ounce of the Creole Shrubb, and 1/2 ounce of the lime juice and stir to combine.
8. Fill the shaker halfway with ice and shake vigorously until the outside of the shaker is frosty.
9. Place a small, fine-mesh strainer over a cocktail glass, fit a standard cocktail strainer over the shaker, and pour the cocktail through both strainers into the glass.
10. Garnish with an orange twist and serve immediately.
11. Repeat to make 5 more drinks.

pineapple, white rum, clement, freshly squeezed lime juice, orange twists

Taken from www.chowhound.com/recipes/grilled-pineapple-daiquiri-30397 (may not work)