In a small container with a tightfitting lid, combine the Aleppo pepper (or finely pulverized red pepper), granulated sugar, and salt. Seal the container, shake to combine, and set aside. This sprinkle makes enough for many cocktails. Double or triple as needed.

Preheat the oven to 400° Fahrenheit. Line a baking sheet with parchment paper and place the pineapple on the parchment. Do not crowd the pineapple. Sprinkle brown sugar over the pineapple, followed by the Aleppo (or pulverized red pepper), and salt.

Place baking sheet in the oven and allow pineapple to roast for about 10-12 minutes until the sugar has caramelized. Remove from the oven and place in a blender with water and sugar. Blend on high until mostly smooth.

Transfer mixture to a small saucepan and cook over medium/high heat until the sugar dissolves and the liquid takes on a syrupy texture, about 5-6 minutes.

Remove pan from heat and strain the mixture, pressing down on the solids to strain every bit of that deliciously roasted syrup. Either discard the solids or save them for another use, like ice cream topping. Transfer the syrup to a container with a tight fitting lid and bring to room temperature before using.

Makes a heaping cup of syrup for at least 7-8 cocktails. Syrup can be stored in the refrigerator for at least one month.

To cocktail shaker or a mason jar with a tightfitting lid, add cilantro leaves and roasted pineapple syrup. Muddle with a muddler or back of a wooden spoon until the cilantro is fragrant. Add the lime juice, tequila, pineapple juice, and ice. Seal the shaker or Mason jar and shake vigorously for about 30 seconds until very cold. Pour the mixture into a glass, add a splash of seltzer, garnish with strips of cilantro, and a dash of Aleppo pepper sprinkle.