This Pineapple Cocktail Tastes Exactly Like a Strawberry Starburst

INSTRUCTIONS

1. Make the Rich Simple Syrup: Heat the water in a small saucepan over low heat until it simmers, about 3 minutes. Add the sugar and remove the pan from the heat. Stir to dissolve the sugar and allow the mixture to cool to room temperature before using. Transfer any leftover syrup to an airtight container and refrigerate. Rich Simple Syrup will keep, covered and refrigerated, for 1 month.

2. Make the Green Tea–Infused Cachaca: Add the green tea leaves to the bottle of cachaça and let infuse at room temperature, 20 minutes. Pour the mixture through a fine-mesh sieve and into a jar.

3. Make the Regents Royale: Combine the 5 hulled strawberries with the lime juice, pineapple juice, Rich Simple Syrup, rum, orange liqueur, and green tea–infused cachaca in a blender and puree.

4. Fill a pineapple cup, if using, or a large (14-ounce) tiki glass with crushed ice. Strain the puree into the glass through a fine-mesh sieve, and insert the bottle of sparkling wine upside down into the drink. (You can leave it in place or remove it once it's emptied out — your choice.)

5. Garnish with the remaining strawberries and the pineapple triangles, lime wheels, and leaves.

6. To make your own pineapple cup: Lay a pineapple on its side and use a chef's knife to slice off the top 1 1/2 inches. (You can reserve some of the pineapple leaves to use as a cocktail garnish.)

7. Next, use a pineapple corer to remove the flesh from the shell. It will leave behind a center column of tough fruit; remove this inedible piece with the tip of your chef's knife. Alternatively, run a chef's knife between the shell and the flesh of the pineapple, leaving about 1/2 inch of flesh around the perimeter and making sure not to pierce the bottom of the fruit. Carefully slice the flesh into 4 quarters, then use a spoon to scoop them out. Fill the pineapple with the desired cocktail and enjoy!