Servings: One cocktail culturally-confused.blogspot.com/2019/05/bonefish-grill-f...

1 ounce Malibu rum 1 ounce Malibu rum
½ ounce St. Germain elderflower liqueur ½ ounce St. Germain elderflower liqueur
½ ounce Vanilla Bean Simple Syrup ½ ounce Vanilla Bean Simple Syrup
½ ounce fresh squeezed lemon juice ½ ounce fresh squeezed lemon juice
2 fresh pineapple wedges 2 fresh pineapple wedges

Drop two pineapple wedges into a pint glass. Add vanilla syrup; muddle well until all the pineapple is broken up. Pack with ice and add remaining ingredients.Shake vigorously twenty times and strain into a frozen martini glass. Garnish with a pineapple wedge.

Vanilla Bean Simple Syrup  Vanilla Bean Simple Syrup
From Absolut  From Absolut
1 cup water  1 cup water
1 cup granulated sugar  1 cup granulated sugar
1 tablespoon vanilla bean paste  1 tablespoon vanilla bean paste
Bring the water and sugar to a boil over medium heat in a small sauce pan. Continue to cook at a rapid simmer until the mixture thickens a bit, around 6 to 7 minutes.  Bring the water and sugar to a boil over medium heat in a small sauce pan. Continue to cook at a rapid simmer until the mixture thickens a bit, around 6 to 7 minutes.
Remove the pan from the heat, stir in the vanilla bean paste and let it cool to room temperature. Pour the mixture into a glass jar or a bottle and refrigerate. The syrup will last for around 2 weeks.  Remove the pan from the heat, stir in the vanilla bean paste and let it cool to room temperature. Pour the mixture into a glass jar or a bottle and refrigerate. The syrup will last for around 2 weeks.