Add <quantity>2½<unit>cups</unit></quantity> of sugar and <quantity>2½<unit>cups</unit></quantity> of water to a large pot over medium heat. Stir to dissolve

Add <quantity>½<unit>bunch</unit></quantity> of sage leaves

Add <quantity>2<unit>cups</unit></quantity> of diced pineapple. Bring it to a simmer and cook for 5m to soften the pineapple

Turn off the heat and remove the sage leaves

Blend until smooth

Strain through a fine mesh sieve

Transfer to a glass bottle and keep it refrigerated. The pineapple and sage syrup is ready

Add <quantity>¾<unit>oz</unit></quantity> of lime juice and <quantity>1<unit>oz</unit></quantity> of the Pineapple and Sage Syrup to a cocktail shaker

Add <quantity>¼<unit>oz</unit></quantity> of pineapple juice and <quantity>¾<unit>oz</unit></quantity> of comiteco

Add <quantity>1<unit>oz</unit></quantity> of tequila and <quantity>2<unit>dashes</unit></quantity> of plum bitters

Fill the cocktail shaker with ice cubes and close it. Shake it vigorously until thoroughly chilled

Strain the cocktail into a coupe glass and garnish with a sage leaf. The El Jaguar is ready

Cheers!