Utilize all parts of a freshly juiced pineapple for a sustainably crafted cocktail ingredient.

*PINEAPPLE RIND SYRUP
1. Wash and prep your pineapple to be cut for juicing. Save pineapple rinds (outer peel) and juice pineapple.
2. Add pineapple pulp and loosely diced rinds to a bowl with 2 cups of raw cane sugar. Gently muddle and let sit for 4-6 hours covered at room temperature.
3. After allotted time, add pineapple scraps with sugar to a pot with 1 ½ cups water bringing to a boil and reducing to a simmer continually stirring until sugar is fully dissolved.
4. Strain using a fine mesh strainer or cheesecloth to remove solids. Let cool and store in airtight container in refrigerator for up to two weeks. Yields approximately 1 quart.