Pineapple Upside-down Cake Moonshine by the Bookish Kitchen

Ingredients

1. Heat the juice and sugar: Heat the pineapple juice, cherry juice, and brown sugar just enough to melt the sugar. If it’s bubbling, you’ve gone too far. Take it off the stove and think about what you did. For shame!
2. Cool down: Let cool. All the way. Be patient.
3. Jar it: Dump the syrup into a quart mason jar. If you put it in the jar and it immediately shatters, refer to step 2.
4. Add the booze: Add your Everclear and cake vodka.
5. Add the flavor: Splash in vanilla, butter, and caramel extracts.
6. The garnish: Drop in one pineapple ring.
7. The shake: Screw the lid on and shake it like it insulted your mother.
8. The wait: Stick it in the fridge for 24 hours.