For the Simple Syrup:

• 1-1/2 tablespoons Ras El Hanout, whole
• 3/4 cup pineapple juice
• 1/3 cup honey 

For the Cocktail:

• 1.5 ounces Ras el Hanout simple syrup
• 2 ounces Eagle Rare whiskey
• 1/2 ounce lemon juice
• 1/2 cup ice
• Star Anise, sliced orange, or Luxardo cherries for garnish

For the Simple Syrup:

Add whole Ras El Hanout to a small sauce pan with the pineapple juice and honey. Bring mixture to a boil, then remove from heat. Allow it to sit for about 30 minutes before straining it through a fine mesh strainer. Keep cold. Can be kept refrigerated for up to a week. 

For the Cocktail:

Add simple syrup, whiskey, lemon juice and ice to a shaker. Shake until frothy and pour into wide champagne glass.

Garnish cocktail with orange wedge and whole star anise. 

Notes:

Rum is also a delicious alternative.