- Pour the rum, lime juice, sugar or agave syrup (see tip, below) and frozen pineapple into a high-powered blender and whizz until you have a smooth, icy consistency.
- Divide between 2 coupe glasses. Garnish with slices of lime threaded onto cocktail sticks.
Tip: How to make sugar syrup: This can be bought ready-made, but you can also make your own. Put 100g caster sugar in a pan with 50ml water. Heat gently until the sugar has dissolved, then bring to the boil. Remove from the heat and allow to cool. Store in an airtight sterilised* jar or bottle. Will keep in the fridge for up to 3 weeks.
*To sterilise glass jars/bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
For more recipe inspiration, see how to make a Santiago rum spritz
