Get transported to the beautiful swimming holes of the Yucatán while Fatima Leon of Playa del Carmen's Almirante Pech makes a tequila cocktail with chaya leaf and xtabentún: the Chaac Chaya.

Chaac Chaya
INGREDIENTS:
1 Chaya leaf
2 Pineapple cubes
0.5 oz Lemongrass syrup*
0.25 oz Pineapple vinegar*
0.5 oz Xtabentún (anise & honey liqueur)
1.5 oz Tequila plata

Glass: Rocks

*Lemongrass syrup:
Bring 600mL water and 200 grams lemongrass to a boil. Reduce heat and add 400 grams sugar. Let simmer for 10 minutes.

*Pineapple vinegar:
Cut up one pineapple (about 400 grams) and place in a vacuum-sealed bag with 400mL apple cider vinegar and 10 grams rosemary. After one week, open and strain.

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