Tepache Tequila Tonic

Ingredienser

1 ½ oz | LALO @lalospirits

3 oz | Tepache

4 oz | Topo Chico

Garnish with a lime wedge and tajin

Tepache

1 | Pineapple

2 | Cinnamon Sticks

4 | Clove

1 | Piloncillo Cone

32 oz | Water

Vejledning

Place piloncillo and 16 oz of filtered water in a pot to simmer and allow the piloncillo to fully dissolve. Set aside and cool completely. Chop the skin and the core of the pineapple into credit card sized pieces (the flesh you can keep as a snack) and fill into a large pitcher or mason jar. Add the cinnamon sticks, clove, the cooled piloncillo syrup and the remaining water. Place a fermentation weight on top, cover with a cloth and leave on your counter to ferment 2-3 days. Strain into a new jar and refrigerate for two weeks.