Tepache
Mexico's fermented pineapple drink. Fermenting can leave a tiny amount of alcohol.
LevelMedium
MethodBatch
GlassJug
Serves4
Ingredients
- 1Pineapple
- 4 tbspJaggery
- 1Cinnamon stick
- 3Cloves
- 1000 mlWater
Plus ice.
Bar tools
- Jigger
- Strainer
No bar kit? A jar with a lid works as a shaker, and 1 tablespoon is 15 ml.
How to make a Tepache
- Wash the pineapple and cut off the peel and core. Keep the fruit for eating.
- Dissolve the jaggery in the water in a big jar. Add the peel, core and spices.
- Cover with a cloth and leave at room temperature for 2–3 days until fizzy and tangy.
- Strain, chill and serve over ice.