Braised Pineapple, Smoked Pineapple Jam, Tepache Fruit Leather, Piloncillo Crémeux, Coconut Florentine | Pastry Chef Erin Kobler of Proxi and Sepia

Tepache, Lemon, Bourbon, Amaro, Smoked Pineapple Eau de Vie, Honey, Angostura Bitters | Bartender Zak McMahon of Lemon

Passion Fruit-White Chocolate Namelaka, Caramel Pineapple, Coconut Crema | Pastry Chef Dee Chinn of Big Heart Hospitality

Banana, Pineapple, Caramel, Banana Crème Anglaise, Pecan Caramel Corn | Pastry Chef Kelsey Geremia of Woods Hill Pier 4

Bourbon, Smoked Pineapple Gomme, Whiskey-Barrel Bitters | Bartender Rob Ficks of Pammy’s

Tequila Blanco, Passion Fruit Liqueur, Pineapple Eau de Vie, Tepache, Lime | Bartender Chris Chernock of asterid by Ray Garcia

Passion Fruit Dressing, Ash Oil, Aji Amarillo, Thai Basil | Chef Harvard Aninye of Canje

Mezcal, Lemon, Pineapple, Beet Syrup | Bartender Kate Houser of Ezov

Bimini Gin, Campari, Aperol, Sweet Vermouth, Coconut Oil, Pineapple | Bartender Arvid Brown of Room for Improvement

Dark Rum, Jamaican Rum, Pineapple Liqueur, Pineapple Juice, Coconut Cream, Campari, Lime Juice, Demerara Syrup | Bartender Jason Calvanese of Sousòl

Dark Rum, Amer Ticon, Pineapple Syrup, Lime, Tonic | Bartender Alec Bales of Ticonderoga Club

Tres Generaciones Plata Tequila, Pineapple, Lime, Green Chartreuse, Passion Fruit Liqueur, Mint | Bartender Baylee Hopings of Carmel

Coconut Rum, Gold Rum, Overproof Rum, Pineapple, Orange, Guava, Bitters | Bartender Connor Lemcke of Anju

Gin, Lemongrass Shochu, Lemon, Pineapple, Spiced Coconut Honey, Makrut Liqueur, Haberno Tincture | Bartender Ally Marrone of Grand Army

Dark Soy Caramel, Pineapple Jam, Green Cabbage Slaw, Brioche Bun | Chefs Maya Ferrente and Eric Huang of Pecking House

Blanco Tequila, Pineapple, Lemon, Sunflower Orgeat, Ginger, Fresh Origins Fuschia Flower | Bartender Ryan Silva of Otium

Pandan Bourbon, Rau Ram Rum, Cashew Syrup, Pineapple, Lime | Bartender William Cao of The Progress

Fried Okra, Cauliflower-Coconut Purée, Potlikker Vinaigrette, Pineapple, Shallots, Mint, Mizuna | Chef Nina Compton of Compère Lapin