Add all ingredients to a short tin, hard shake and strain over crushed ice, mint and pineapple garnish, with a spray of absinth on top.

Pineapple Syrup:

Skin and slice half of a fresh, ripe pineapple into chunks, remove skin of the other half and put through a juicer. Sprinkle the chunks with Demerara sugar and roast at 180 degrees, basting every few minutes with the fresh pineapple juice. Turn over once golden brown and repeat. Set aside to cool once caramelised. 

Make one cup of a 1:1 sugar syrup, finely slice the caramelized pineapple and add to the syrup, heat gently and then leave to stand over night (in the fridge). Strain, fortify and refrigerate.