Lawddddd, its been ages since I wrote about ‘Friday Cocktail’… so here I am, with Tepache. On pineapple, the fruit, the whole fruit and nothing but the fruit.
Tepache. Of Mexico. From Mexico. Not a cocktail in the true sense of the world…Not a combination of drinks and liqueurs, but still…
Tepache is a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with piloncillo or brown sugar, seasoned with powdered cinnamon, and served cold. Though tepache is fermented for several days, the resulting drink does not contain much alcohol. In Mexican culinary practice, the alcoholic content of tepache may be increased with a small amount of beer.
In Mexico, tepache is usually sold as a chilled drink by street vendors. In the U.S., it is sold in juice bars in the Mexican American communities ofSouthwestern United States. The fermentation process for making tepache is simple and quick, which makes tepache a drink readily produced at home.Culturally, tepache is a drink common to natives of Mexico and the Mexican immigrant communities of the U.S; Wikipedia
I wasn’t in the mood to make you regular ‘cooked’ pineapple drink, yet I had a wealth of pineapple skins, piloncillo and spices to boot. Half of me wanted to make a pineapple vinegar but then I changed my mind and went with this spiced drink that’s everything a fermented beverage is – warm, spicy and a touch boozy.
It reminded me of Palm wine – yeasty. But fruity and sweet. It was nice to see it ‘froth and foam’ just like the recipes said it would.
After a couple of days on the counter, one strained and voila, the drink was set.
I enjoyed it, another version of le pineapple drink.
And apparently, boosted my gut health along the way with the slightest touch of alcohol.
The resulting beverage is brimming with probiotics and is mildly alcoholic, ranging from 1 – 5% ABV; Cider & Rye
- Peel and core of 1 pineapple
- 1 cup of piloncillo, in pieces or use (cane) sugar
- 1 piece of ginger, bruised
- 1 cinnamon stick
- 6 - 8 cloves
- Filtered water
- Put your left over pineapple peels, piloncillo, bruised ginger, cinnamon stick and cloves in a large glass jug or other glass container. Top up with water and cover loosely with cling film or cheese cloth
- Set the jug or container on the counter or table and let it sit for 12 - 24 hours. The rate of fermentation will depend on how warm your region is
- When it is near fermentation, the top of the liquid will be capped with with froth. Scoop with a wooden spoon, loosely cover again and allow it rest for another 24 to 36 hrs. Beyond this...vinegar
- Once it's ready, strain the liquid. You can dilute with water, sweeten with sugar or sugar syrup and make up the drink by combining with ice
- Refrigerate leftovers and use in cocktails or more, later
Have you tried it before?
Here are a few ideas:
With beer, Pati’s Mexican Table
Cocktails with Tepache, Bon Apetit