Build in shaker tin with Pasote Blanco, pineapple chunks, mint, lime juice and agave syrup, use a wooden spoon or muddler to smash everything together. Add ice, cap with other side of tin and shake vigorously for 8-10 seconds, double strain with a Hawthorne strainer through a fine strainer over ice cubes in Collins glass. Garnish with fresh mint and pineapple.