Add 1/2 cup granulated sugar to the jar with peels. Muddle or gently shake so sugar contacts oils. Let macerate for at least 2 hours at room temperature (preferably overnight) until fragrant and syrupy.

Strain

Strain the oleo saccharum through a fine mesh or cheesecloth into a container. Reserve peels. Measure out 0.5 oz for the cocktail and store the rest refrigerated up to 2 weeks.

Build the Cocktail

Combine ingredients

In a cocktail shaker, add 2 oz Xicaru Silver Espadín, 0.75 oz Plantation Pineapple rum, 0.5 oz basil eau de vie, 0.75 oz fresh lime juice, 1 oz fresh pineapple juice, 0.5 oz citrus oleo, 0.5 oz rich pineapple syrup, and 2 dashes tiki bitters.

Add ice and shake

Fill the shaker with ice and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Prepare glass

Fill a chilled double old-fashioned glass or tiki mug with crushed ice (about 1 cup) and set aside.

Strain

Double-strain the shaken cocktail into the prepared glass over the crushed ice to remove small ice shards and any citrus pulp.

Finish & aromatic lift

Give the basil sprig a light clap between your palms to release aroma and place it on top of the drink. Garnish with a small pineapple wedge or pineapple leaf. Optionally express a lime zest over the surface to add a final citrus oil burst.

Serve

Serve immediately with a short straw. Sip slowly to enjoy the interplay of smoky espadín, sweet pineapple, bright lime, citrus oleo depth, and basil perfume.