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.br br Chaac Chaya br INGREDIENTS:br 1 Chaya leafbr 2 Pineapple cubesbr 0.5 oz Lemongrass syrup*br 0.25 oz Pineapple vinegar*br 0.5 oz Xtabentún (anise & honey liqueur)br 1.5 oz Tequila plata br br Glass: Rocksbr br *Lemongrass syrup:br Bring 600mL water and 200 grams lemongrass to a boil. Reduce heat and add 400 grams sugar. Let simmer for 10 minutes.br br *Pineapple vinegar:br 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.