Reverend Nat's Hard Cider

During a journey to the decennial meeting of the Scriblerus Society in Puntarenas, I was savoring a Chichita Panamá on the lido deck of a tramp steamer with Prof. Laurence Draper when we were abruptly overtaken by a leviathan wave and became marooned on a tiny island. All souls accounted for, we subsisted for the ensuing six days on scant more than pineapples & cashews before being rescued by Capt. Don Pedro of the fishing jangada Snickersnack. My residence on Isla del Caño was not devoid of gain for I came to deeply comprehend that most miraculous fruit, THE PINEAPPLE. This cider is a blend of fermented fresh apple juice (sourced, like all the apples I use, from Oregon and Washington, but mostly Eastern Washington in the case of this cider), and unfermented fresh pineapple juice. A touch of spice is added (cinnamon and cloves and allspice) and it is not to be consumed by those allergic to pineapples. This cider should not be confused with my ¡Tepache!, which is itself nothing but pineapples, and is made completely differently.

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