Pineapple Tepache Recipe

Prepare pineapple

Peel the pineapple and reserve the cores and any peels. Chop the flesh into roughly 1" pieces. Put the cores and peels into a clean 1.5–2 liter (or quart) glass jar or fermentation vessel; add the cut flesh as well. The flesh can be used for eating or left in to contribute sugar; leaving some flesh speeds fermentation and yields fuller flavor.

Dissolve sugars

In a separate container, dissolve the brown and white sugar in 2 cups (500 ml) of warm water. Stir until fully dissolved. Pour the sugar water over the pineapple in the jar.

Add spices and acid

Add the sliced fresh ginger, whole cloves, and cinnamon stick to the jar. Squeeze in the juice of one lime and stir gently so flavors distribute.

Optional yeast

If you want a controlled, faster fermentation, sprinkle 1 tsp active dry yeast into 2 tbsp warm water, let sit 5 minutes, then add to the jar and stir. If you prefer wild fermentation, omit the yeast — natural yeasts on the pineapple will start the ferment but may take longer.

Top up and cover

Top the jar with additional cool water so the pineapple is submerged, leaving about 1–2 inches (2.5–5 cm) of headspace. Cover the jar with a breathable cloth secured with a rubber band or use an airlock lid to allow gases to escape while keeping contaminants out.

Ferment

Leave the jar at room temperature (65–78°F / 18–26°C), out of direct sunlight. Stir or gently shake the jar once daily to keep fruit submerged and distribute flavors. Fermentation time: 24–72 hours for a sweet, lightly fermented tepache with mild effervescence; up to 5–7 days for a more tart, fully fermented beverage. Taste daily: when it reaches a balance of sweetness and tang you like, move to the next step.

Strain and bottle

When fermentation reaches desired flavor, strain the liquid through a fine-mesh sieve or cheesecloth into a clean pitcher. Press the solids to extract as much liquid as possible. Discard solids or use them in compost. Transfer the strained tepache to clean bottles; if you want natural carbonation, leave a little headspace and cap tightly for 24–48 hours at room temperature, then refrigerate to slow fermentation. Otherwise refrigerate immediately.

Chill and store

Chill the tepache thoroughly before using in cocktails. Tepache will keep in the fridge for up to 2 weeks; check for over-fermentation (very sour, strong alcohol smell) and discard if off.

Measure and combine

In a mixing glass filled with ice, add 1.25 oz Four Roses bourbon, 0.5 oz Whistle Vermouth Pig (white/aromatic vermouth), 0.5 oz 12 yr Angostura (or aged rum/bitters-spiced spirit), 0.25 oz maraschino cherry syrup, 1 oz chilled pineapple tepache, and 0.25 oz fresh lime juice.

Stir and chill

Stir the mixture for 20–30 seconds until well chilled and slightly diluted (if using a mixing glass). This melds the spirits, vermouth, bitters syrup, and tepache without bruising the tepache's effervescence too much.

Strain and serve

Double-strain into a chilled coupe or rocks glass over a large ice cube (if served on the rocks) or neat into the coupe. If you prefer a brighter, lightly effervescent drink, top with 0.5–1 oz of tepache instead of using all tepache in the base and give a quick gentle stir.

Garnish

Garnish with a grilled pineapple slice or a lime twist. Optionally floss a maraschino cherry on a pick and rest it on the rim for an extra nod to the marasca syrup.

Notes on balance

Taste and adjust: if the cocktail tastes too sweet, add a few drops more lime juice; if too tart or light, add 0.25 oz more bourbon. The vermouth and aged spirit should be subtle backbones while tepache provides bright fermented pineapple character and the marasca syrup ties a cherry note into the finish.