Cooked Base

• 700g Water
• 200g Chopped Pineapple Skin
• 30g Agave Syrup
• 25g Roasted Peanuts
• 10g Black Peppercorns
• 2g Dry Rose Petals
• 0.1g Mint Tea
• 1.3g Vanilla Bean, cut lengthwise
• 2g Salt
• 1.5g Bay Leaves

1. Add the pineapple skin, agave syrup, and water to a pot.
2. Crush the roasted peanuts, black peppercorns, and dried rose petals with a mortar and pestle, then add them to the pot along with the remaining cooked base ingredients.
3. Split the vanilla bean lengthwise, scrape out the seeds, and add both to the pot.
4. Cook on low heat for 1 hour.
5. Strain through a fine mesh strainer and return the liquid to the pot.

Blended Mixture

• 500g Water
• 2g Peeled Ginger
• 2.2g Parsley
• 1g Lime Peel
• 0.5g Green Chili

1. Add the ingredients to a blender and blend for 30 seconds, adjusting the amount of chili to taste.
2. Refrigerate this mixture.

For Clarification

• 1g Agar Agar

1. Add the agar agar to the reheated base, stirring constantly until fully dissolved.
2. Pour in the refrigerated blended mixture and stir well.
3. Chill in an ice bath or place the mixture in the freezer until the agar agar forms a soft gel.
4. Strain through a cloth filter, allowing it to drip through slowly. Check for cloudiness as it filters, and if the liquid runs clear, there’s no need to refilter it.
5. Bottle and label.

The result carries an añejo-like color and a flavor of cooked agave with pleasant aromatics and a subtle spice. It won’t stand in for tequila as a sipper, but it holds its own as a base spirit in cocktails. Store it in the fridge for up to a week, or freeze it for longer use – just make sure to test it out in a quick alcohol-free Tommy’s Margarita first.