The Martyr

In a large container, combine pineapple juice and sugar. Cover with cheesecloth and ferment at room temperature for 72 hours. Strain and record weight of liquid. Using a 10:1 ratio of pineapple liquid to vinegar, mix in vinegar. Allow to sour at room temperature for 1 month, or to desired sourness.

In a pot, bring water to boil. Whisk in sugar to dissolve. Remove from heat, let cool, and chill.

In a blender, blend paprika and vodka for 5 minutes. Transfer to a container and infuse 48 hours at room temperature. Strain through a coffee filter into small bottles.

With a peeler or mandolin, shave celery into paper thin strips. Hold in ice water for 1 hour, or until curled. Strain and refrigerate.

In a shaker, combine Bourbon, ¾ ounce Fermented Pineapple, Cocchi Americano, ¼ ounce Piloncillo Syrup, lime juice, and a dash of Smoked Paprika Tincture; shake with ice. Double strain into a chilled cocktail glass. Garnish with Celery Ribbons.