Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a pilsner glass and add crushed ice until the glass is about 80 percent full. Swizzle for a few seconds, then pack the glass with ice, mounding it above the rim. Dash some Angostura bitters over the top of the drink, then dash some Peychaud’s bitters over the pineapple wedge and garnish with the pineapple wedge. Serve with a straw.