Add all ingredients into a shaker and dry shake (without ice). Add ice, shake and double strain. Pour into an Old-Fashioned glass with a 2-inch ice cube. Garnish with rosemary.

Tepache
Remove tops and peels of pineapple, leaving a quarter- to a half-inch of fruit on each peel (save fruit to eat fresh). Combine with water and sugar in a 4-quart container with a tight-fitting lid. Stir to combine, close lid and let sit at room temperature for three to four days. Check on day three to see if mixture is a little fizzy. If not, cover and let ferment another day. Strain mixture through a fine-meshed sieve into a 4-quart container. Cover and refrigerate.