Tres Piñas

• 2 oz Flor de Caña 12 yr⁣
• .5 oz Lime Juice⁣
• .25 oz Pineapple Juice⁣
• .25 oz Pineapple Rind Syrup ⁣
• 3 Pieces Charred Pineapple⁣
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• Muddle charred pineapple, pineapple rind syrup, and pineapple juice.⁣
• Add rum, lime juice, a large chunk of ice and shake hard.⁣
• Double strain into coupe prepared with pineapple leaves.⁣
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Pineapple Rind Syrup⁣
As you are breaking down the pineapple place the rinds and any bits of fruit that got trimmed off in a large ziplock bag and cover with raw Demerara sugar. Mix well, squeeze to fully incorporate sugar and let sit for an hour. Strain liquid into sealable glass container and squeeze the daylights out of the pineapple rinds to get all remaining goodness. ⁣