Add all ingredients to a shaker and fill with ice.
Shake, and strain into a copper pineapple glass or Collins glass over crushed ice.
Garnish with dried pineapple and a sprig of torched rosemary.
.5 cups Water
.5 cups Granulated sugar
Large rosemary sprig
Add the water and rosemary sprig to a small saucepan. Bring to a boil. Remove the rosemary sprig and stir in the sugar until dissolved. Keep, refrigerated, for up to two weeks.
*Salted caramel syrup:
2 cups Granulated sugar
.5 oz Salt
4 cups Milk
.75 cups Simple syrup
.25 teaspoon Vanilla extract
In a medium saucepan, heat the sugar over medium heat until dissolved. In a separate saucepan, add the remaining ingredients and heat until warm, without boiling. Using a whisk, add the mixture to the sugar until it is evenly combined.