Piña Express Recipe

Make syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Add the cinnamon stick, allspice berries, cloves and ginger slices. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer 5 minutes to infuse spices.

Remove from heat and let steep 20–30 minutes for stronger flavor. Strain into a clean container, discard solids, cool to room temperature then refrigerate. Syrup keeps 2 weeks refrigerated. Use 0.25 oz per cocktail.

Chill glass

If desired, chill a highball or Collins glass in the freezer for several minutes, or fill with ice while you prepare the cocktail.

Combine base spirits and modifiers

In a cocktail shaker filled halfway with ice, pour 1.5 oz reposado tequila, 0.5 oz raicilla, 3 oz chilled pineapple tepache, 0.5 oz fresh lime juice, 0.25 oz agave syrup and 0.25 oz spiced syrup.

Shake

Shake vigorously for 8–10 seconds until the shaker is cold to the touch and the ingredients are well combined and slightly diluted.

Strain and build

Discard ice from the chilled glass (if used). Fill the glass with fresh ice (one large cube or crushed to preference). Double-strain the shaken mixture into the glass to remove ice shards and any spice sediment.

Top with sparkle

Gently top the cocktail with 2 oz chilled Topo Chico, pouring slowly to preserve carbonation. Give a very gentle stir (1–2 turns) to integrate without flattening the bubbles.

Garnish

Express the oils from a long strip of lime peel over the drink by pinching it skin-side down above the surface, then run the peel around the glass rim and drop it into the drink. Optionally, thread a small pineapple wedge on the rim.

Serve

Serve immediately while effervescent. Sip and enjoy the balance of smoky raicilla, mellow reposado, bright tepache pineapple and warming spice notes.