Spicy Pineapple Tepache Margarita

Tepache, a fermented pineapple drink, adds a unique twist to the classic margarita. Infused with the subtle heat of Scotch bonnet chili, this cocktail offers a refreshing combination of sour and sweet flavors.

Spicy Pineapple Tepache Margarita

A refreshing margarita with a twist, this cocktail combines the tangy flavors of tepache, made from fermented pineapple, with the heat of Scotch bonnet chili, creating a tantalizing blend of sweet and spicy.

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Ingredients

  • 2 tablespoons 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. Combine sugar and water in a 3-quart jar, stirring until the sugar dissolves.
  2. Trim the top off the pineapple, wash the outside, and then roughly chop the peel.
  3. Add the pineapple peel, Scotch bonnet chili, and core to the jar, weighing down the peel with a small dish or fermentation weight.
  4. Cover the jar with muslin or a clean cloth and let it ferment at room temperature for 24-36 hours, removing any white froth that appears.
  5. Once fermented, strain the tepache and refrigerate.
  6. To make the tepache margaritas, fill a cocktail shaker with ice, tepache, tequila, Cointreau, lime juice, and simple syrup.
  7. Shake vigorously, then strain into glasses and garnish with fresh pineapple slices.