For the syrup: Add sugar, water and lime rind to large pot and bring to a boil, stirring to dissolve sugar. Add pineapple skins and cores and bring back to a boil. Reduce heat and simmer for 45 minutes. Strain and let cool completely. Stir in lime juice. Store in refrigerator in an airtight container.

For each cocktail: Add a few ice cubes to a shaker and add bourbon, lemon juice, and Pineapple Skin Syrup and shake vigorously. Pour over crushed ice. Garnish with a pineapple leaf (not edible, but very festive!)

Notes:
What’s left: Spent lime and lemon. Cooked core and skins.

For a nonalcoholic drink, leave out the bourbon and serve syrup with lemon over crushed ice and topped with seltzer water.