Place pineapple rind and core in a clean 1.5–2 L (or large) jar. Add water and the piloncillo (or brown sugar) and stir until sugar dissolves. Add cinnamon sticks, cloves, ginger and star anise if using. Cover the jar with a cloth or loose lid to allow gases to escape.

Ferment

Leave the jar at room temperature (65–75°F / 18–24°C) for 24–48 hours. Check after 24 hours — tepache should be aromatic, slightly fizzy, and taste sweet-tart. Fermentation time depends on ambient temperature; longer gives more tang and fizz.

Strain and chill

When the tepache reaches desired balance, strain solids through a fine mesh sieve or cheesecloth into a clean container. Refrigerate to slow fermentation. The finished tepache will keep refrigerated for up to 5–7 days. Use chilled for the cocktail.

Cocktail Assembly

Prepare glass

Rub a lime wedge around the rim of a chilled rocks or coupe glass. Dip the rim into coarse salt or tajín to coat. Set glass aside.

Shake

In a cocktail shaker, add blanco tequila (2 oz), chilled tepache (2 oz), Cointreau (0.75 oz), fresh lime juice (0.75 oz) and agave syrup (0.25 oz) if you prefer a touch more sweetness. Fill the shaker with ice and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain and serve

Double-strain the mixture into the prepared glass over fresh ice (if using a rocks glass) or neat into a coupe. For a slightly effervescent presentation, you can pour over one large ice cube to retain fizz from tepache.

Garnish

Garnish with a lime wheel or wedge and optionally a dehydrated or fresh pineapple slice. Serve immediately.