- 1 small bunch mint
- 2 tablespoons sugar
- 1 (20-ounce) can crushed pineapple
- 1 cup dark rum
- 1/2 to 1 cup ginger ale
In a large pitcher, muddle the mint and sugar together to bruise the mint and release its flavor. Add in the crushed pineapple and its juice along with the rum. Top off the spritz with ginger ale, to taste. Stir and serve in glasses filled with ice.
Recipe courtesy of Sunny Anderson, 2010