1Build a charcoal fire using Kingsford® charcoal for direct grilling and preheat to 450 degrees Fahrenheit.
2While the grill is preheating, place the peach quarters and lime wheels in a small bowl and add the cane syrup, mix well. Pour the granulated sugar on a plate and remove the fruit from the syrup. Place the fruit on the plate and turn to coat all sides.
3Then, roll the sugar cane skewers through the sugar.
4Immediately place the fruit and cane skewers over direct heat and grill for 1 minute on each side, or until the sugar caramelizes. Remove the fruit and skewers from the grill and set aside.
5To prepare the cocktails, add 7-8 mint leaves, 3-4 tablespoons of grilled peach and 2 lime wheel halves to each glass.
6With a hand held muddler, muddle the grilled fruit and mint leaves.
7Once muddled, add 2 ounces of light rum to each glass and fill each glass with ice and ginger ale (approximately 1 1/4 cup).
8Stir and serve each glass garnished with mint leaves, a grilled lime wheel and caramelized cane skewer.
Recipe created by champion pitmaster Chris Lilly on behalf of Kingsford® Charcoal.