Add all ingredients into a shaker with a large ice cube and shake.
Strain into a coupe glass.
Garnish with edible pineapple art printed on glycerin ink on rice/potato paper (optional).
*Cinnamon-piloncillo syrup: Add 1 3- to 4-inch cinnamon stick to 1 1/2 cup water and simmer for 45 minutes. Strain and blend the cinnamon tea with equal-parts piloncillo sugar. Mix well and refrigerate in an airtight container.
**Acid-adjusted pineapple juice: Blend 1 3/4 oz acid powder (equal-parts citric, malic and tartaric) with 34 oz pineapple juice.