Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the grapefruit twist over the drink and discard. #stir #straight
To infuse the gin: Combine 750mL gin and 350g pineapple in a bowl and stir to combine. Let stand at room temperature for 4 hours, stirring occasionally. Pass the infusion through a fine-mesh sieve. If any particles remain in the infusion, strain it again through a paper coffee filter or Superbag. Funnel back into the gin bottle and refrigerate until ready to use, up to 3 months.