Combine all ingredients except Scotch in a shaker with crushed ice and shake until chilled. Open pour into a large brandy snifter. Top with a little more ice and the Scotch - use a peaty Scotch such as Laphroiag. Garnish with pineapple leaves and a piece of brûléed pineapple.
To make the brûléed pineapple juice, slice a pineapple into rings, removing the rind and the core. Set rings on a cooling rack or other heatproof surface and pass a torch over them until they begin to blacken. Let cool slightly, flip rings, and repeat. To extract the juice, muddle the rings and then fine-strain the pulp. For the garnish, leave the rind on one of the rings and sprinkle a bit of sugar on before you brûlée it - this gives it a nice caramelized color.
To make the IPA syrup, add 1 cup of IPA beer to a saucepan and bring to a simmer. When it foams up, add 3/4 cup Demerara sugar. Continue to simmer, stirring occasionally, until sugar is dissolved and the mixture has reduced to a syrupy consistency.
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