Scotch bonnet tepache margaritas

Scotch bonnet tepache margaritas

Tepache is a fermented drink made using the peel and core of a pineapple. We’ve used it to make a refreshing margarita cocktail that’s perfect when you want something sour with just enough sweetness to balance it out.
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  1. Step 1

    Combine the sugar and water in a 3 litre jar and stir to dissolve the sugar
  2. Step 2

    Trim the top off the pineapple and discard it, then wash the outside of the pineapple with water
  3. Step 3

    Trim off the pineapple peel and roughly chop, then add them to the water and sugar mixture with the Scotch bonnet chilli
  4. Step 4

    Chop up the fruit and reserve it for another use, adding the core to the pot with the peelings. Weigh the peelings down with a small (sterilised) dish or a fermentation weight
  5. Step 5

    Cover the top of the jar with some muslin or a clean cloth and set aside at room temperature for 24-36 hours. It’s fermenting when some white froth appears on the surface - this is harmless but should be removed periodically
  6. Step 6

    Once the tepache is fermented to your liking, strain it into a container and refrigerate
  7. Step 7

    To make the tepache margaritas, fill a cocktail shaker with ice, 25ml tepache and all the ingredients margarita ingredients
  8. Step 8

    Shake hard until the outside of the shaker beads with moisture, then strain into two glasses and garnish with the fresh pineapple