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.