Fiery Pineapple Tepache Margarita

Tepache, a fermented drink made from pineapple peel and core, adds a unique twist to the classic margarita. The tangy and slightly sweet flavor of the tepache, combined with the heat of Scotch bonnet chili, creates a refreshingly bold cocktail that is sure to impress your guests. Garnished with fresh pineapple slices, this drink is the perfect balance of sweet, sour, and spicy.

Fiery Pineapple Tepache Margarita

A unique twist on the classic margarita, this fiery pineapple tepache margarita combines tangy and slightly sweet flavors with a hint of heat from Scotch bonnet chili. Refreshing and bold, it's the perfect balance of sweet, sour, and spicy.

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Ingredients

  • 5.30 oz sugar
  • 6 cups water
  • 1 ripe pineapple
  • 1 Scotch bonnet chili, pierced but left whole
  • ice
  • 1.70 oz white tequila
  • 0.85 oz Cointreau
  • juice of 3 limes
  • 0.85 oz simple syrup
  • 2 slices of fresh pineapple, for garnish

Instructions

  1. In a large jar, combine sugar and water, stirring until the sugar is dissolved.
  2. Trim the top off the pineapple, wash the outside, and then remove and roughly chop the peel. Add the peel to the sugar-water mixture along with the pierced Scotch bonnet chili. Reserve the fruit for other uses.
  3. Weigh down the peelings with a small sterilized dish or fermentation weight, cover the jar with muslin or a clean cloth, and let it ferment at room temperature for 24-36 hours, removing any harmless white froth that appears on the surface periodically.
  4. Once fermented, strain the tepache into a container and refrigerate.
  5. To make the margaritas, fill a cocktail shaker with ice and add tepache, tequila, Cointreau, lime juice, and simple syrup.
  6. Shake vigorously, then strain into glasses and garnish with fresh pineapple slices.