• Chill your cocktail glasses.

To make Brown Sugar Simple Syrup

• Combine sugar and water in a pot on medium heat.
• Heat mixture until it simmers, stirring constantly. Once the sugar is dissolved, pour the mixture into a heat proof container and add the ice; stir until it melts and mixture is cool.
• Pour cooled syrup into a bottle or jar and refrigerate until ready for use. Will keep for a couple of weeks in the fridge.

To Make the Pineapple and Rum Mint Juleps

• Combine the pineapple chunks and brown sugar and mix to cover the pineapple. Lay the fruit on a baking sheet covered with foil and roast in a 400 degree oven until it starts to brown; about 20-30 minutes, turning over once midway. Watch carefully; it can go from brown to burned quickly. Cool.
• In a large cocktail shaker, combine roasted pineapple chunks, brown sugar simple syrup and mint leaves.
• Using a muddler or large spoon mash everything together. Add the rum, cover and shake vigorously for a few seconds.
• Fill your chilled glasses with crushed ice above the rim
• Strain the liquid from your shaker into the glass on top of the ice.
• Garnish with a slice of pineapple and mint leaves. Serve immediately.