Ingredients
| 45ml mezcal | |
| 15ml Marsala | |
| 30ml homemade tepache (see recipe) | |
| 15ml lime juice | |
| 10ml agave syrup | |
| dried habanero chilli, chargrilled pineapple and Gran Mitla salt (agave worm salt), to garnish | |
| TEPACHE | |
| ½ cup brown sugar | |
| 4½ cups water | |
| 1 ripe fresh pineapple | |
| 1 cinnamon stick |
View the recipe collection here
Instructions
| 1. | Add all ingredients except the garnish to a shaker filled with ice. Shake. |
| 2. | Strain over ice into a tumbler. |
| 3. | Garnish with a dried habanero chilli, chargrilled pineapple on a stick and a dash of Gran Mitla salt. |
| 4. | TEPACHE |
| 5. | Put the brown sugar and water in a pot on a medium-low heat to combine until the sugar is dissolved. |
| 6. | Wash the pineapple and then remove the peel in large pieces. |
| 7. | Remove the ripe fruit from the core and keep the fruit for later. |
| 8. | Add the peel, core and cinnamon to the pot. |
| 9. | Cover with cheesecloth or a tea towel and set aside for 48 hours. |
| 10. | After 48 hours, remove the peel, core and cinnamon stick then keep refrigerated until ready to use. |
| 11. | It will keep for up to 7 days. |
Drinks by Olivia Brophy & Edmundo Farrera / Photography Jamie Bowering