The Freshmaker

1 12 oz Pineapple rum, Plantation Stiggin's' Fancy
1 oz Pineapple juice (acid corrected, see note)
34 oz Crème de Menthe, Giffard
12 oz Pear eau de vie (unaged)
Shake and double strain into a chilled coupe.
Take 1.5 ounces of pineapple juice and add 1/4 tsp citric acid. Shake to dissolve. Yes I know you're only going to use 1 oz of this but it makes the math work.
This is literally pear/pineapple baby food crossed with an idea to sprinkle creme de menthe on pineapple sherbet out of a Louisiana Cookery book published back in the 40's that among other things, had recipes for porpoise (considered eating high on the hog) and owls.
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