Preheat a grill pan or broiler. Arrange 1 cup fresh pineapple chunks in a single layer on a baking sheet or cast-iron skillet. Broil or grill until charred and caramelized at the edges, about 6–8 minutes, turning once halfway through.

Simmer syrup

In a small saucepan combine 1 cup sugar and 1 cup water. Add the charred pineapple and half a vanilla pod (split and scraped) if using. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 8–10 minutes to extract flavor.

Strain & cool

Remove from heat and let cool 10 minutes. Strain through a fine mesh sieve, pressing on solids to extract liquid. Discard solids. Bottle the syrup and chill. Yields about 150 ml. Syrup keeps refrigerated for 2 weeks.

Cocktail Assembly

Prepare glass

Fill a highball or Collins glass with fresh ice cubes to chill while you build the drink.

Mix base

In a mixing glass filled with ice combine 2 tbs Martini Ambrato, 1 tbs Suze, 15 ml toasted pineapple syrup, 7.5 ml vanilla liqueur (or diluted vanilla), 7.5 ml fresh lemon juice and 2 dashes Angostura bitters.

Stir & dilute

Stir the mixture for 15–20 seconds until well chilled and slightly diluted (about 10–15% dilution) to integrate flavors.

Build & top

Discard the ice from the chilled serving glass and fill with fresh ice. Strain the stirred mixture into the glass over the ice. Gently top with 60 ml Fever-Tree Light Tonic, pouring slowly to preserve effervescence. Give one gentle stir to combine.

Garnish & aroma

Finish with a toasted pineapple wheel or dehydrated pineapple slice on the rim. Optionally run a flamed orange peel over the drink for 2–3 seconds and drop it in, and brush the rim lightly with the vanilla bean for extra aroma.

Serve immediately with a straw or swizzle stick so the drink can be lightly stirred while enjoying to maintain tonic fizz.