Mock Tale Recipe

Prepare brine and pineapple

Sterilize a 1-quart jar by rinsing with very hot water. In a small saucepan combine 2 cups filtered water, 1 tablespoon kosher salt and 1 tablespoon piloncillo. Warm gently just to dissolve the salt and piloncillo, then cool to room temperature.

Pack jar and flavor

Place the 4 cups pineapple chunks into the sterilized jar. Tuck in the cinnamon stick and the 3 whole dried chile de árbol among the pineapple pieces.

Add brine and start fermentation

Pour the cooled brine over the pineapple until fruit is fully submerged. Leave about 1 inch headspace. If necessary, weigh the fruit down with a small clean glass weight or a folded piece of clean parchment to keep submerged. Cover with an airlock lid or a loose lid to allow gases to escape.

Ferment

Leave the jar at room temperature (65–75°F / 18–24°C) out of direct sunlight for 48–72 hours for a mild lacto-fermentation. Check daily: release gas if using a tight lid, taste after 48 hours — pineapple should be tangy and slightly effervescent. When it reaches a pleasant tang (usually 2–4 days), refrigerate to slow fermentation. Reserve both pineapple and the fermentation liquid (brine) for the mocktail.

Cook and purée berries

In a small saucepan combine 1 cup manzanita berries, 2 tablespoons water and 1 teaspoon piloncillo. Bring to a gentle simmer over medium-low heat and cook 4–6 minutes, mashing berries occasionally until they release color and soften. Remove from heat and let cool 5 minutes.

Strain and adjust

Transfer the cooked berries to a blender or use an immersion blender and purée until smooth. Strain the purée through a fine mesh sieve into a bowl, pressing to extract as much liquid as possible. Taste and add up to 1/2 teaspoon more piloncillo if you want it sweeter. Chill until ready to assemble.

Prepare preserved lemon

Rinse the preserved lemon rind under running water to remove excess salt, then thinly slice about 1 rind. Mince one or two thin slices to release more aromatic oils. Combine the minced rind with 2 teaspoons fresh lemon juice and a pinch of ground cinnamon; set aside.

Make botanical sugar (if not pre-made)

If you don't have botanical sugar: finely grate 1/2 teaspoon lemon zest into 2 tablespoons fine sugar, add 1/4 teaspoon dried edible lavender or finely crumbled rose petals, and pulse together on a cutting board with the back of a spoon until evenly distributed. Allow to dry a few minutes. Combine with the 2 tablespoons fine sugar listed if you prefer a milder florals.

Rim glass

Spread botanical sugar on a small plate. Moisten the rim of a highball or rocks glass with a lime wedge or a little preserved lemon brine. Dip the rim into the botanical sugar to coat. Fill glass with ice.

Assemble the mocktail

In a shaker or large mixing glass add 3/4 cup chilled fermented pineapple (include some fruit if desired) and 2 tablespoons chilled manzanita purée. Add the minced preserved lemon with lemon juice and a pinch of cinnamon. Add 1 to 2 teaspoons reserved pineapple fermentation liquid (to taste) for savory/umami tang. Add optional 2 teaspoons non-alcoholic bitters or a splash (about 1/2 tsp) apple cider vinegar if using to add complexity. Fill shaker with ice, stir gently (or lightly shake if you prefer more aeration) for 8–10 seconds just to chill and combine.

Top and finish

Strain (or pour directly if you want the fruit bits) into the prepared glass over fresh ice. Top with 1/2 to 3/4 cup chilled sparkling water. Give a gentle stir to integrate. Garnish with a small piece of fermented pineapple, a toasted chile de árbol (optional), and a thin preserved lemon wheel.

Serve

Serve immediately. The mocktail keeps refrigerated (un-carbonated) up to 48 hours; add sparkling water and ice just before serving. Leftover fermented pineapple should be kept refrigerated and used within 2 weeks.