I've been infusing this fresh pineapple for a week and it was calling my name and ready to go.
2 oz pineapple infused rum
Elemakule tiki bitters
Start by cutting up a pineapple and infusing it with a rum for 6-12 days depending on the rum. Once it's infused and drained, take a chunk of the pineapple and put a small mound of brown sugar on it and start to brûlée it with a torch til it's melted. Then muddle that into a shaker and add the rest of the ingredients. Shake hard and then reverse shake and pour into an old fashioned glass. Garnish with a pineapple wedge.