For the syrup:
- One can of The Space in Between Pineapple, reduced by half in a small saucepan.
- Once the beer has reduced, add 250g of demerara sugar over low heat and stir to incorporate.
- Once the sugar is completely incorporated, add a nice bunch of fresh basil and 3 cinnamon sticks.
- Let steep over lowest heat for 15 minutes.
- Strain out solids.
Add ingredients to mixing tin over ice.
Shake to incorporate.
Strain over ice in glass.
Top with The Space in Between Pineapple.
Garnish with pineapple fronds and pineapple chunks.
Enjoy your delicious cocktail and the last moments of Summer.