In a mixing glass, gently muddle mint leaves with pineapple-chipotle syrup and lemon juice. Add Four Roses Small Batch and shake briefly with 1 or 2 large ice cubes. Double strain into julep cup or tiki mug filled with fresh crushed ice. Top with more crushed ice. Spritz with Bittermen’s Xocolatl Mole Bitters. Garnish with large bunch of mint, basil and a fresh slice of pineapple.
Peel and core 1 pineapple. Cut into chunks and roast in oven until the edges are slightly blackened. Remove from oven and place roasted pineapple chunks in large saucepan. Add 1½ cup sugar, 1 cup water and 1½ cup Chipotle powder (or to taste). Simmer, stirring frequently, for about 10 to 15 minutes. Remove from heat and strain. Let cool and refrigerate for up to 1 week.