Mock Tale Friday Recipe

Make tepache ferment

In a clean 1‑liter (or larger) jar, combine chopped pineapple, manzanita berries, piloncillo (or dark brown sugar), cinnamon sticks and whole chile de árbol. Pour 4 cups of water over the solids and stir until sugar dissolves. Add the preserved lemon slices. Cover the jar with a loose lid or cloth secured with a band to allow gases to escape. Leave at room temperature (65–75°F / 18–24°C) for 48–72 hours, tasting after 48 hours until pleasantly tangy and lightly effervescent. When it reaches a balance of sweet, tart and mildly spicy, strain the liquid through a fine mesh sieve into a clean container and discard solids. Chill tepache base in refrigerator.

Prepare botanical sugar rim

On a small plate combine granulated sugar, finely grated dried citrus zest and ground dried hibiscus or chamomile. Rub the glass rim with the reserved lime wedge, then dip into the botanical sugar to coat evenly. Set glass on a cooling rack.

Assemble mocktail

Fill a serving glass halfway with ice. Pour 4–6 fl oz (about 1/2 to 3/4 cup) of chilled tepache base into the glass. Top with 1/4 to 1/2 cup cold sparkling water to your taste for effervescence and to moderate sweetness. Stir gently to combine. Garnish with a thin preserved lemon slice or a small pineapple wedge and a toasted cinnamon stick if desired. Serve immediately.

This section is matched to the rim ingredients: use the lime wedge to moisten glass rim and press into the botanical sugar blend until coated. Allow to dry 1–2 minutes before pouring the drink to avoid dissolving the sugar immediately.

Prepare smoked tea concentrate

Brew a strong cup (about 1/2 cup) of lapsang souchong (or other smoked black tea) by steeping 1 heaping teaspoon in 1/2 cup near‑boiling water for 5 minutes. Strain and chill thoroughly, or prepare ahead and refrigerate.

Rim the glass

Moisten separate serving glasses with a lime wedge and dip into salt or chili‑lime salt to coat the rim. Set aside.

Mix mock Margarita

In a cocktail shaker or large jar, combine fresh lime juice, fermented chile syrup or fermented shrub, fresh orange juice, chilled smoked tea concentrate and simple syrup. Add a handful of ice, cap and shake vigorously for 10–15 seconds to chill and aerate. Strain into a rimmed glass filled with fresh ice.

Garnish and serve

Garnish with a lime wheel or thin preserved lemon slice. For extra smoky aroma, briefly hold a lit cinnamon stick or a warmed smoked herb near the drink (do not burn over the rim) and present to the guest.