Pineapple Liqueur

Method

Slice a ripe pineapple very thinly, sprinkle with a little sugar and leave for 24 hours. Press out the juice, measure it and add an equal amount of brandy, and with sugar in proportion of 2 oz. to ½ pint brandy. Put in a screw-top jar with a few slices of fresh pineapple, screw lid down firmly. Leave for 3 weeks then strain and bottle.

Merlin’s Magic

Add 1½ wineglasses of brandy to one bottle of dry mead. Serve as a liqueur.

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