David Wolowidnyk recommends this tropical variation on the classic, perfect for wintry days.

• 2 oz Stiggins’ Pineapple Rum

• 0.75 oz lime juice

• 0.5 oz simple syrup (see method below)

• Optional: Add 0.5 tsp of maraschino liqueur for another layer of complexity

• Garnish: Pineapple slice

Combine all ingredients (except garnish) with ice in a cocktail shaker. Shake vigorously, then fine strain into a chilled coupe. Garnish with a small slice of pineapple. Serves 1.

Simple syrup: Bring equal amounts of sugar and water just to a boil in small pot over medium-high heat, stirring frequently, until sugar is fully dissolved. Remove from heat, cool, and place in a clean jar or bottle. Will keep in the fridge for about two weeks.