60ml dark rum

30ml pineapple juice

22.5ml aperol

15ml lime

15ml pineapple syrup*

2 angostura bitters

Place all ingredients into a cocktail shaker, fill with ice and then shake hard for 12-15 seconds to really get it nice and foamy. Double strain into a rock glass filled with ice and then garnish with pineapple spike and dehydrated lime.

*Pineapple Syrup

1 fresh pineapple

Caster sugar

Chop your fresh pineapple pieces and weigh. Add half the weight of your pineapple in caster sugar to a pan and half the weight of the pineapple in water to the pan. Place on low medium heat and bring to a boil before letting it gently simmer. Using a fork press down on the pineapple pieces to release all the juice and continue to simmer gently until you reach a golden syrup colour and texture. Remove from heat and push through a sieve. Keep in fridge until ready to use.