"Tepache is made using charred pineapple skins, sugar, water, chillies and spices, which is left to ferment. The result is a tea-like drink to be enjoyed on its own or mixed into drinks." Start this recipe 5-6 days ahead to ferment tepache.
- 45 ml tequila, such as Espolòn Reposado tequila
- 15 ml apricot brandy
- 22 ml lime juice
- Thinly sliced dried pineapple (see note), to serve
- Thickly peeled skin from 1 pineapple (reserve pineapple for another use)
- 1½ mulato chillies (see note)
- 2 star anise
- 6 cloves
- 7 black peppercorns
- 175 gm caster sugar
- 2 cinnamon quills
- 1For tepache, preheat a barbecue, preferably woodfire or coal, to high. Add pineapple skin and grill, turning occasionally, until charred and flesh has softened (10 minutes). Combine pineapple skin with chillies, star anise, cloves and peppercorns in a container, then bash mixture with the end of a rolling pin. Add sugar, cinnamon and 500ml water, and stir. Seal container and leave to ferment (5-6 days). Strain, then refrigerate until required.
- 2Combine tequila, brandy, lime juice and 45ml tepache in a cocktail shaker half-filled with ice, then shake vigorously until chilled. Serve in a wine glass with a pineapple slice.