Tepache, a fermented drink from Mexico, is made from pineapple and can be used as a mixer in a variety of cocktails.

By / Photography By Sean Kelly Conway | September 26, 2017

Ingredients

  • 1½ ounces mezcal
  • 1½ ounces Tepache
  • 1 ounce lemon juice
  • sugar
  • Tiki Bitters
Tepache
  • 1 large pineapple
  • 3 quarts water
  • 1 cup sugar

Instructions

Add all ingredients into a shaker and dry shake (without ice). Add ice, shake and double strain. Pour into an Old-Fashioned glass with a 2-inch ice cube. Garnish with rosemary.

Tepache
Remove tops and peels of pineapple, leaving a quarter- to a half-inch of fruit on each peel (save fruit to eat fresh). Combine with water and sugar in a 4-quart container with a tight-fitting lid. Stir to combine, close lid and let sit at room temperature for three to four days. Check on day three to see if mixture is a little fizzy. If not, cover and let ferment another day. Strain mixture through a fine-meshed sieve into a 4-quart container. Cover and refrigerate.

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Ingredients

  • 1½ ounces mezcal
  • 1½ ounces Tepache
  • 1 ounce lemon juice
  • sugar
  • Tiki Bitters
Tepache
  • 1 large pineapple
  • 3 quarts water
  • 1 cup sugar

More Cocktail Recipes

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