2 oz Press House Brandy
¾ oz Lemon Juice
½ oz Pineapple Syrup
Add all ingredients except Ginger Beer into a cocktail shaker and fill with ice. Short shake. Double strain into ice filled Collins glass. Top with Ginger Beer. Garnish with pineapple frond.
For Pineapple Syrup: Add one cup of pineapple juice and one cup of sugar to a saucepan over low heat. Stir until sugar has dissolved. Remove from heat and chill. Keep refrigerated in an airtight container. Will keep for one month.