Garnish: Chaya leaf
*Lemongrass syrup: Bring 600 mL of water and 200 grams of lemongrass to a boil. Reduce heat, add 400 grams sugar, and let simmer for 10 minutes.
*Pineapple vinegar: Cut up one pineapple (about 400 grams) and place it in a vacuum-sealed bag with 400 mL of apple cider vinegar and 10 grams of rosemary. After one week, open and strain.
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