2 ounces distilled water
¾ ounce homemade spicy ginger syrup
½ ounce freshly squeezed lime juice
1 ½ ounces pineapple juice
1 pineapple leaf
1 piece dried ginger
Spicy ginger syrup
8 ounces whole ginger, skin on, cut into small pieces
1 tablespoon superfine sugar
Spicy Ginger Syrup
Place ginger in an electric juicer and extract about 4 ounces of juice (add more ginger if needed to yield 4 ounces). Add superfine sugar and stir into ginger juice until completely dissolved to yield approximately ¾ cup (6 ounces). Reserve remaining syrup in refrigerator for up to 3 weeks.
Place all ingredients in a pint mixing glass. Fill glass with ice and shake vigorously for 6 seconds. Strain into a Collins glass over fresh ice; garnish with pineapple leaf and dried ginger and serve.