Start by making the pineapple keg. Slice off the top of the pineapple (keep for later) and use a pineapple corer to remove the flesh of the pineapple and transfer to a bowl. Use a knife to remove the core. Make a hole for the tap, about two inches from the bottom, using an apple corer and insert the tap. Transfer pineapple to the freezer and let chill for at least 2 hours.
Bring water to a boil. Once boiling, take off heat, add The Republic Of Tea Hibiscus Sangria Iced Tea,and steep for 10 minutes. Once steeped, take out the pouches, mix in the Bee&You Royal Jelly + Raw Honey and let cool.
In a blender, add cooled hibiscus tea, reserved pineapple, orange juice, lime juice, and rum, and blend until smooth. Remove pineapple keg from the freezer and pour in cocktail mixture.
Rim cocktail glasses with Twang Mango Chile Salt, fill with crushed ice, and fill with Hibiscus Mai Tai and garnish with a pineapple slice. Enjoy!