Tropical Toreador Tepache

This cocktail combines the traditional Mexican fermented beverage, tepache, with the vibrant flavors of a Margarita-style drink called a Toreador. The smoky notes of grilled pineapple and the warmth of mulato chilies, combined with the sweetness of apricot brandy and the tartness of lime juice, create a unique and refreshing cocktail experience.

Tropical Toreador Tepache

A refreshing fusion of traditional Mexican tepache and the zesty flavors of a Toreador, this cocktail offers a tropical twist with grilled pineapple and mulato chilies.

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Ingredients

  • 1.50 oz tequila, such as Espolòn Reposado tequila
  • 0.50 oz apricot brandy
  • 0.75 oz lime juice
  • Thinly sliced dried pineapple (for serving)
  • Thickly peeled skin from 1 pineapple (reserve pineapple for another use)
  • 1 1/2 mulato chilies
  • 2 star anise
  • 6 cloves
  • 7 black peppercorns
  • 3/4 cup caster sugar
  • 2 cinnamon quills
  • Ice

Instructions

  1. Preheat a grill to high heat.
  2. Grill the pineapple skin until charred and softened, turning occasionally (about 10 minutes).
  3. Combine the grilled pineapple skin, mulato chilies, star anise, cloves, and black peppercorns in a container, then crush the mixture with a rolling pin.
  4. Add sugar, cinnamon, and 2 cups of water to the container, and mix well.
  5. Seal the container and allow the mixture to ferment for 5-6 days.
  6. Strain the tepache and refrigerate until needed.
  7. In a cocktail shaker half-filled with ice, combine tequila, apricot brandy, lime juice, and 1.5 oz tepache.
  8. Shake vigorously until chilled.
  9. Serve in a wine glass and garnish with a slice of grilled pineapple.