pineapple fizz:

1. Pour lime juice and simple syrup in a cocktail shaker. Add a rosemary sprig and gently muddle to release the oils.
2. Add rum and pineapple juice and fill with ice. Shake until chilled. Strain into a highball glass filled with ice and top with club soda.
3. Garnish with a sprig of rosemary and pineapple flower, if desired.

dried pineapple flowers:

1. Preheat oven to 200°F. Line two baking sheets with aluminum foil and place a cooling rack on top of each. Set aside.
2. Use a sharp chef’s knife to cut off top and bottom from pineapple. Stand pineapple up and carefully cut away peel, from top to bottom, following the curve of the fruit. Lay pineapple on its side and slice the fruit crosswise into very thin shavings. Cut the slices as thin as you can-- you should be able to see your knife through the pineapple slice. 
3. Pat slices dry with paper towels to remove extra moisture, then arrange them in a single layer on the prepared baking sheets.
4. Bake for 2 to 3 hours, or until slices are dry to the touch. Cut a 3/4 -inch slit in each slice while still warm. Let cool completely.