1 bottle golden rum
1 ripe pineapple
50 grams sugar
5cm fresh ginger, peeled
pineapple to garnish
Peel and quarter the pineapple. Remove and discard the tough core then chop roughly. Place the rum, pineapple, sugar and ginger in a blender. Process until smooth.
To serve: Place ice cubes into highball glasses and add 50ml of the mixture into each glass. Top with chilled ginger beer and stir. Add two squeezed wedges of lime and a slice of pineapple to garnish.
Serve with Crispy Peanut and Lamb Skewers.