Photo by Farideh Sadeghin
Servings: 1
Prep time: 10 minutes
Total time: 20 minutes (plus 4 days fermenting)for the tepache:
skin from 2 pineapples
⅕ ounce|5 grams canella
⅛ ounce|4 grams allspice
1 passionfruit skin
¾ cup|100 grams piloncillofor 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
Prep time: 10 minutes
Total time: 20 minutes (plus 4 days fermenting)
Ingredients
skin from 2 pineapples
⅕ ounce|5 grams canella
⅛ ounce|4 grams allspice
1 passionfruit skin
¾ cup|100 grams piloncillofor 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
- 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
- Make the cocktail: In a rocks glass filled with ice, stir the booze and tepache. Garnish with a sliver of fresh ginger and serve.