1. Combine ingredients in a mixing glass with ice and “swizzle” to combine and chill.
2. Pour contents into a hollowed-out pineapple shell.
3. Serve with lemongrass straws.

*Upcycled Citrus Stock (adapted from TrashTiki )

1.5 Liters water, 5 lbs spent lime shells with flesh, 5 lbs spent naval orange shells with flesh, 18 grams (weight) agave nectar (adjust to taste), 9 grams (weight) citric acid.

Method: Boil the spent shells in water for approximately 5 minutes in a large saucepan with a heavy lid. Strain out solid shells. Return the liquid to the stovetop and simmer uncovered on low until the mixture reduces by at least 1/2. Add the agave nectar and citric acid, stir until dissolved. Allow to cool completely and strain into sealable glass bottles.

**Rich Pineapple-Allspice Shrub

1 Whole ripe pineapple (hollow out pineapple shell and chop flesh into 1-2”chunks), 2 Cups white sugar, 1 Cup water, 20 whole allspice berries.

Method: Make a 2:1 spiced simple syrup with 2 cups of sugar and 1 cup of water and the allspice berries. After steeping, strain out the allspice and set warm syrup aside. In a blender, add the pineapple and the warm spiced syrup. Blend on high speed to combine and to break down the pineapple. Strain out the solids using a mesh strainer lined with cheesecloth, pressing on the solids to extract all the liquid.

***Coconut flesh-washed Amontillado sherry

1 Cup grated fresh coconut flesh, dried; toasted, 750ml Bottle Amontillado sherry.

Method: Grate fresh coconut flesh and spread onto a thin layer on a baking sheet.
 Dehydrate at 135-150 degrees for 3-4 hours. Coconut may turn a light golden brown. Do not allow to burn. Immediately remove from this low heat and transfer to a storage container. Cover with amontillado sherry and allow to infuse for 12 hours, refrigerated. Strain through a cheesecloth to capture the solids and fattiness from the coconut.