Food by VICE

Mexicano Cocktail Recipe

Made with tepache (a fermented pineapple drink) this simple cocktail is a refreshing twist on an Americano.

by Yana Volfson
Jun 15 2018, 1:00pm

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
5 grams canella
4 grams allspice
1 passionfruit skin
3/4 cup|100 grams piloncillo

for the cocktail:
1/2 ounce Espadin
1/2 ounce Carpano Antica
1/2 ounce Ancho Reyes
3 ounces Tepache
sliver of fresh ginger, to garnish


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.