Add all ingredients into a tin shaker with ice, shake, strain over a beer glass packed with crushed ice, add a lemon wheel and a mint sprig, and enjoy.
Cut the skin off one fresh pineapple, dice into approximately 2-inch cubes, and blend until nearly liquified. Let froth settle then strain juice off with cheese cloth (gently wring cheese cloth for full extraction). Now mix equal parts granulated sugar and pineapple juice. Put on low heat until sugar dissolves. Remove from heat and cool.