Ingredients

1 pineapple
1 piloncillo cone (buy from Mexican grocery—we got ours from Abuelo's Corn Tortillas)
2 cinnamon sticks
2–3 cloves
2 liters water

Method

Remove the crown and base of the pineapple by cutting approximately one inch off the top and one inch off the bottom to the core of the pineapple. Slice the skin off from top to bottom leaving as much fruit as possible. Cut the fruit away from the core from top to bottom and save the fruit for eating. Chop the core into small chunks.

Save all of these “waste pieces” of the pineapple (except for the crown, which can be replanted in dirt to grow a new fruit).

Add piloncillo to two litres of hot water and stir until dissolved. Toss in cinnamon sticks, cloves and pineapple skins. The yeast required for fermentation to occur is on the pineapple skins so ensure they get fully submerged. The water should not be boiling, just hot, otherwise it will kill the yeast cells.

Cover the pot with a tea towel so air can get in and debris will stay out. Leave in a warm, well-ventilated spot for two days. A white froth should appear on top of the liquid. It should be done within 3–4 days—do not leave for too long or it will turn into vinegar.

Strain solids out and refrigerate.  Consume within one week.

The Tepache Escape

1.5 oz Wayward Drunken Hive rum
½ oz lime juice
¼ oz falernum (ours is from Shameful Tiki/Rootside Syrups)
4 oz tepache 

Shaken and rough strained.

Top with coconut foam topping and then quickly touch with a torch. Garnish with mint sprig.

Coconut Foam Topping

Toast three cups unsweetened coconut. Add five cups of water and bring to a boil. Simmer for 15 minutes, then strain liquid into a mason jar. Toss coconut. Chill liquid in fridge for a few hours. Skim oil raft off the top and toss the oil. Add equal parts sugar to the coconut water. Put two ounces into a nitro whip cream dispenser with two egg whites. Charge with two nitro chargers and shake vigorously.