Pineapple Aluá (Aluá de Abacaxi)

This recipe was provided by featured speaker Scott Barton, who warned that we should not let the drink ferment too much—it should be lightly alcoholic, not packing a wallop.

  • 1 medium pineapple
  • 2 quarts (liters) fresh water
  • brown sugar (optional)
  • cloves to taste

Cut the pineapple in quarters, and remove the flesh, reserving it for another use. Cut the peelings into coarse slices. Put the peelings in a large glass or ceramic jar, and cover with the 2 quarts of water. Place a dry clean dish-towel over the jar, and leave to ferment for a minimum of 24 hours. The longer it is left, the higher the percentage of alcohol will be. Sample after 24 hours, and continue fermentation if desired, checking frequently. When fermented to taste, drain through a sieve into another jar, discarding the peelings. Add sugar if desired and cloves. Place in refrigerator to stop fermentation and serve cold or over ice.