Trim and peel <quantity>1</quantity> medium pineapple

Cut into <quantity>½<unit>cm</unit></quantity> thick slices

Place the slices on a wire rack, sprinkle with white sugar to coat and torch until the sugar is caramelized

Flip the slices over, sprinkle with white sugar and torch to caramelize

Place the pineapple in a blender. Blend until a homogeneous juice is obtained without adding water

Set a bowl with a cheesecloth and a sieve. Strain the liquid

Press the cheesecloth to extract all the liquid and transfer to another recipient. The pineapple extract is ready

Fill an old fashioned glass with ice cubes

Add <quantity>50<unit>ml</unit></quantity> of bourbon and <quantity>30<unit>ml</unit></quantity> of the Pineapple Extract to a cocktail shaker

Add <quantity>30<unit>ml</unit></quantity> of lime juice

Fill the cocktail shaker with ice cubes, close it tightly, and shake it vigorously until thoroughly chilled

Strain the liquid into the shaker tin and discard the ice cubes

Close the cocktail shaker tightly and shake it vigorously for 1m to emulsify

Empty the chilled old fashioned glass and place <quantity>1</quantity> clear ice inside of it. Stir to make the ice fit in the glass

Strain the cocktail into the chilled glass

Gently pour <quantity>15<unit>ml</unit></quantity> of jurubeba apéritif over the ice. Use a stirring spoon to keep the liquids from mixing. The jurubeba sour is ready

Grab some appetizers and enjoy!