Recipe: Tepache

Recipe: Tepache

We utilize tepache in our drink for episode 22, the Bali Pimm’s. Tepache is a Mexican fermented pineapple beverage. It is sweetened with either piloncillo or brown sugar. This is a great way to dip your toes in the warm, funky waters of fermentation. It was super easy to do and is pretty delicious. It is traditionally served over ice or mixed with beer.

Ingredients:
These are merely suggestions. A tepache really only need sugar and pineapple. The rest is up to you!

1-gallon water
1 large cone a piloncillo (about 1 lb., or 1 lb. brown sugar)
1 whole ripe fresh pineapple
1 cinnamon stick
2 in. chuck ginger
1-2 jalapenos

Directions:
1. Heat water in a large pot until it boils. Take off the heat and add the sugar. Stir until dissolved.
2. Prep the pineapple. Cut the crown off and discard. Gently wash the outside of the pineapple to remove any dirt our bugs. If possible, get an organic pineapple and only briefly rinse off. There are good bacteria on the outside that will help with the fermentation, so we don’t want to wash all the off.
3. Cut the pineapple into chunks, with the peel on. Discard the core as it can make your tepache bitter.
4. Transfer the sugar water and all your ingredients into whatever vessel you will be doing the fermentation in. Stir to combine. Cover the container with a dishtowel, cheesecloth, loose lid, or fermentation lid. You want to protect it from anything getting in it, but you also want it to breath.
5. Wait 24 to 36 hours, and check. If you see frothy white foam on the surface of the liquid then you have fermentation! You can drink it as is or let it ferment another day or two. If you don’t see any white foam, cover it and leave for another 24 hours. The fermentation will vary based on a lot of different factors like sugar content, how ripe the pineapple was, temperature, and others.
6. Once you have reached your preferred level of fermentation, strain out the solids and transfer the liquid to its final receptacle and refrigerate.

Refrigerate tepache will keep for up to a month, and slowly continue to ferment. How long it keeps is really based on how funky you can handle your beverages. You can also bottle it in carbonation safe bottles and leave it at room temp to continue fermenting and get bubbly.

Before serving, take a test drink. Add more water or sugar to taste. Serve over ice, in beer, or in our case, a Bali Pimm’s cocktail!

Recipe: Pusser’s Painkiller

Recipe: Pusser’s Painkiller

The Pusser’s Painkiller cocktail will be the featured cocktail on our upcoming episode “UnRedline My Heart” (Redlining and Food Deserts). This week you get a twofer! We’ve provided the traditional cocktail recipe along with a variation that we came up with to help us through these hot summer days.
Tune in to hear the history behind this tiki bar classic.

Drunk Dish Frozen Pusser’s Painkiller along with bottle of Pusser’s Rum and tropical plants

Traditional Pusser’s Painkiller

Ingredients:
Pusser’s Rum to taste (2, 3, or 4 oz.)
4 oz. Pineapple Juice
1 oz. Orange Juice
1 oz. Cream of Coconut
Grated Nutmeg

Directions:
Add liquid ingredients to a cocktail shaker and shake vigorously. Pour into a big glass or goblet filled with ice. Grate fresh nutmeg on top and enjoy!

Drunk Dish’s Frozen Pusser’s Painkiller

Ingredients:
3 or 4 oz. Pusser’s Rum
5 oz. Pineapple Orange Juice
1 oz. Cream of Coconut (Ice dilutes this a bit, so if you want it sweeter, add 2 oz. of Cream of Coconut, but be careful, that stuff is sweet!)
A couple tiny drops of Almond Extract
1 c. Ice
Grated Nutmeg

Directions:
Combine all ingredients (except the nutmeg) in a high powered blender. Blend to desired consistency. Pour into a glass of your choice and top with grated nutmeg.