Shake all ingredients cold in the shaker with ice cubes. Strain in a fancy glass on ice cubes or crushed ice. Serve garnished with the pineapple pieces marinated in the sugar syrup and a fresh cherry.
* For the pineapple syrup, peel 1 overripe pineapple, cut out the central stem and cut the pulp into 1 cm cubes. Boil 2 kg of cane sugar with 1 liter of water. Put the pineapple pieces in the slightly overcooled, but still hot syrup. Let stand closed and refrigerated for two days.