Crushed iceI put ice into a large Ziploc bag, covered it with a dish towel and banged it with the smooth side of a meat mallet
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 your 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.
No Pineapple Rum to be found? No worries; just add another piece of two of the roasted pineapple tidbits to your shaker.