Tepache recipe: Cut the rind off one whole pineapple and cut into quartered, one-inch pieces and place in a small Cambro. Muddle the pineapple and add three cups of water, three cups of demerara sugar, two cinnamon sticks, 15 clove and 1 star anise. Cover and let sit for five days, and then strain and use.

Cocktail recipe: Add banana leaves and pineapple leaves to a glass, and add ice to chill; set aside. Add all ingredients to a shaker, fill with ice, and shake vigorously. Empty the glass previously set aside and fill with fresh ice, then double strain the cocktail into the glass.

Garnish with orchid and a grilled pineapple slice on the rim with a straw. Wrap around the glass: banana leaves with pineapple leaves protruding from the top. Place a tiki paddle on top.

Recipe by Eli Sanchez, Rook Indy