I found this drink on Imbibe Magazine's website, and the credit for the recipe goes to Ryan Magarian, of the bar Oven & Shaker in Portland, Oregon. The recipe and preparation below comes from the drink recipe on Imbibe's site.
1.5 oz. aged rum
1.5 oz. fresh pineapple juice
3/4 oz. spicy ginger syrup
1/2 oz. fresh lemon juice
1 dash Angostura bitters
1 dash Peychaud’s bitters
Shake all ingredients over ice and strain into an Old Fashioned glass filled with fresh ice.
Ginger syrup: In a large sealable container, add 3 1/2 oz. of granulated sugar to 4 oz. of fresh ginger juice. Stir until sugar dissolves.