Scotch bonnet tepache margaritas

Instructions

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