Pineapple Sherry/Vermouth

• 450 pineapple -trimmed, skinned, 1/4” in half-rpuss

• 750 M&R Dry / Gitana Manzanilla

1. Large vacuum bag

2. Seal 15 seconds

3. 3x vacuum 30 seconds to soak piña

4. Infuse 24hrs at room temp.

5. lightly press on pineapple 

6. strain through coffee filter

7. drink that shit!