Servings: 1
Prep time: 10 minutes
Total time: 20 minutes (plus 4 days fermenting)

Ingredients

for the tepache:
skin from 2 pineapples
⅕ ounce|5 grams canella
⅛ ounce|4 grams allspice
1 passionfruit skin
¾ cup|100 grams piloncillo

for the cocktail:
½ ounce|14 ml Espadin
½ ounce|14 ml Carpano Antica
½ ounce|14 ml Ancho Reyes
3 ounces|85 ml Tepache
sliver of fresh ginger, to garnish

Directions

1. Make the tepache: Fill large mason jar with water and submerge all solid particles. Cover with cheesecloth and allow to naturally ferment from anywhere between 1-4 days
2. Make the cocktail: In a rocks glass filled with ice, stir the booze and tepache. Garnish with a sliver of fresh ginger and serve.

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