Caramelized Pineapple-Coffee Grog
2 ounces pineapple-coffee infused rum
2 cups chopped pineapple
1/2 cup pineapple juice
2 tablespoons rough chopped coffee beans
2 cups Cruzan light rum
Cook chopped pineapple over medium heat. When pineapple starts to caramelize, add pineapple juice and continue to cook until pan is dry. Turn off heat, add rum and coffee. Let steep for up to an hour. Strain through cheesecloth or filter into another container. Use hands to squeeze out remaining juice and rum from pineapple.
Fruit and mixers:
.5 ounce simple syrup
.75 ounce lime
2 dashes Angostura bitters
2 ounces pineapple juice
Shake over ice and serve in a 12 ounce double old fashioned glass. Garnish with fresh mint, fresh pineapple wedge and pineapple leaf.