Ingredients :

• Pineapple peels — Use a fresh pineapple, not canned. Industrially processed peels no longer have any useful aroma. Pick a very ripe pineapple: it should smell strong at the base, and the top leaves should come off easily when pulled. The skin should be a nice yellow-orange, not still green over three-quarters of it.
• Whole cloves — Between 8 and 10 cloves per liter is the right balance. Less, and you barely taste them. More, and it becomes medicinal and completely drowns out the pineapple. Start with 8 if it’s your first time — you can adjust next time.
• Fresh ginger (optional) — Three or four thin slices are enough to add a slight warmth at the finish. If you don’t have any, don’t worry — the infusion holds up very well without it.