Sardines & Chocolat

• Grilled Pineapple
• 1 tablespoon – Lemon Blossom Honey
• 1 tablespoon – rum
• 2 – limes, juiced
• 1 – pineapple, peeled and cut into 16 wedges
• Mojitos
• 4 – limes, cut into eighths
• 8 teaspoons – honey
• 1 cup – fresh mint
• 3/4 cup – rum
• ice
• club soda

Directions

1. In a shallow dish, mix together the honey, rum and lime juice. Add the pineapple and turn to coat. Let sit 5-10 minutes.
2. Heat your grill to medium high. Add the pineapple and cook 1-2 minutes on each side, or until the fruit softens slightly and golden brown grill lines appear. Remove from heat and let cool.
3. Roughly chop half the grilled pineapple. Divide the chopped pineapple among 8 Collins glasses. Add 2 lime wedges, 1 teaspoon honey and 10 mint leaves to each glass; muddle to combine. Stir in the run, then fill each glass with ice. Top with club soda.
4. Garnish with remaining grilled pineapple, lime wedges and mint leaves.