Salud to National Tequila Day with this cocktail created by Milagro Tequila National Ambassador Jaime Salas, which features the award-winning Mexican spirit, Milagro Tequila and one of Mexico’s most beloved street drinks, Tepache.
Salas describes the popularity of Tepache in a news release: “Mexican cuisine is rife with amazing fermented ingredients! A universally loved Mexican drink is Tepache. You can find this fermented pineapple drink being sold from almost every beverage cart in Mexico City and nearly every kitchen across the country. It’s a beloved staple in Mexican cuisine and is slowly making its way into the American cocktail market. Both delicious and probiotic, fermented cocktails are the new trend to look out for this summer.”
This recipe is provided by William Grant & Sons.
1 ½ parts Milagro Añejo
½ part Coconut Cream (to lighten this cocktail up, try using coconut water rather than cream)
1 part Tepache*
2 dashes Angostura Bitters
Add all ingredients to a Boston shaker with ice. Shake and strain into a rocks glass filled with fresh ice. Garnish with a pineapple leaf.
*How to ferment Tepache: Cut 1 pineapple (with skin – top and bottom trimmed) into 1-inch pieces. Combine with 2 cups of brown sugar and 8 cups of warm water into an air-tight container. Leave in a warm, draft-free area for two to three days. You’ll know the tepache is ready when the sugars are dissolved and the liquid is slightly fizzing. Strain the mixture and refrigerate overnight (or at least eight hours) before serving. (You can add spices to your tepache while it ferments too. Salas recommends coriander, peppercorns, and chili peppers.)