To make fresh pineapple-infused rum: Peel and cut a ripe pineapple into chunks. Place in a large glass container and pour in a 25 fluid ounce bottle of gold Barbados rum (such as Mount Gay(R) or Trader Joe's(R) Rum of the Gods), making sure all the pineapple is covered. Store on cool, dark shelf, stirring once a day, until rum reaches desired flavor, at least 1 week but preferably 2. Strain out pineapple. Infused rum keeps for up to 6 months.
You can save the pineapple you strain out to make boozy cupcakes or jam.
Substitute almond orgeat syrup (such as Torani(R)) for the orgeat syrup if desired.