Tepache is an ancient Mayan pineapple spirit and La Condesa's version is "slightly fermented and has the spark of kombucha," according to Nate Wales. Making tepache at home may sound daunting, you really just combine a few ingredients and let it ferment undisturbed.
Note: Yuzu juice can be found bottled in Japanese grocers and specialty shops, or online. Many brands contain salt or other preservatives. Look for versions that contain nothing but yuzu juice.
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- Yield:makes 1 cocktail with extra tepache for more
- Active time: 15 minutes
- Total time:1 week
- To make the Tepache:
- 1/2 medium size fresh pineapple, diced (about 1 1/2 cups)
- 1/4 cup yuzu juice (see note above)
- 2 tablespoons peeled and diced ginger root
- 2 tablespoons of Aji-amarillo peruvian chili paste, such as Goya or Inca's Food
- 1 teaspoon honey
- To make the cocktail:
- 2 ounces blanco tequila such as El Jimador
- 3/4 ounce of orange liqueur such as Patron Citronge
- 1 1/4 ounce juice from about 3 limes
- 1 ounce tepache
- 1/2 ounce agave nectar
- 1 wedge of pineapple for garnish
To make the tepache, mix diced pineapple, yuzu juice, ginger, chili paste, and honey in a glass container. Cover it tightly with plastic wrap and store at room temperature in a shady spot. After 3 days, scrape off the floating "cap" and discard without disturbing the liquid. Cover and allow it to ferment for 3 more days. Scrape the "cap" again and strain the liquid through cheese cloth. Store tepache in the fridge for up to 5 days.
To make the cocktail, combine the tequila, orange liqueur, lime juice, tepache, and agave nectar in an ice filled cocktail shaker. Shake for 15 seconds and strain the cocktail into an ice-filled Collins glass. Garnish with the pineapple wedge, and serve with a straw.