1. 45 ml Toffee Dream Whiskey
2. 120 ml Pineapple and Pandan Tepache

For the tepache:

1. Cut a pineapple into small pieces, keeping the skin on.
2. Place, along with some Pandan leaves, in sugar-infused water.
3. Let the concoction sit for 3 days.
4. After this period, filter the mixture and add some citrus mix and simple syrup to it.

For the cocktail:

1. Add the whiskey and the tepache to a tall glass over Collins Spear Ice, and mix to combine.
2. Garnish with a dehydrated pineapple slice.

Enjoy!