Using a gas grill, grill the pineapple over medium-high heat until you get deep caramelized marks on both sides, about 5 minutes per side. Let cool slightly, then chop into bite-sized pieces. If you don’t have a grill, use a very hot cast iron frying pan instead.

In a 2-quart saucepan (with a cover), combine the grilled pineapple, sugar and water.

Bring to a gentle simmer over medium-high heat, stirring to dissolve the sugar.

Turn the heat down to low and let it simmer lightly for 10–15 minutes, mashing the pineapple a bit to release juices.

Remove the saucepan from the heat. Lightly slap each sage leaf between your palms (to wake up the oils) and add to the pineapple mixture. Cover the saucepan and let steep for 10–20 minutes.

Strain through a fine mesh and discard the pineapple. Stir in a pinch of salt. Let cool completely.

Store in the refrigerator for 1 week or in the freezer for 3 months.

Lightly slap each mint leaf between your palms (to wake up the oils) and add to a shaker.

Add mezcal, Amaro Nonino, lime juice, pineapple-sage syrup and Angosturo bitters.

Fill the shaker with ice and shake vigorously for 10–15 seconds.

Double strain into a rocks glass with one large ice cube.