Skip to main content

Tepache is the pineapple mixer you need this spring

It’s not a simple sweet, pineapple candy type of thing.

tepache
Image used with permission by copyright holder
pineapple-margarita

Born in Mexico long ago, tepache is delicious, seasonable, tropical goodness in a glass. A mild drink made from fermented pineapple, tepache has a big following and many uses. As with so many other south-of-the-border liquids taking off (tequila, mezcal, sotol), it’s only a matter of time before tepache does the same.

Recommended Videos

The drink got its start in central Mexico and has since become popular throughout the rest of the country as well as restaurants in the states focusing on Mexican cuisine and towns in the American southwest. It’s refreshing, has a low alcohol content, and is often served in portable little bags with a straw jammed in. There’s nothing fancy about the stuff, and it’s often whipped up at home.

So are you ready to give tepache a go? Read on to learn a bit more about the beverage.

History of tepache

The drink dates back to pre-Hispanic times in the heart of Mexico and was first popularized by the Nahua community. The name tepache comes from an old Aztec word that referred to a corn-based drink. Tepache was made from corn originally, but gradually, pineapple rinds became the main source of sugar for the fermentation. That transition from corn to pineapple is colonialism at work, as Spanish rule brought with it new goods from elsewhere.

In its early days, the drink was used for sacred purposes. Today, it’s mostly sold by street vendors, served in juice bars, and experimented with by the modern generation of mixologists. Thanks to the natural fermentation process, a bit of CO2 is produced. That means the drink is a little effervescent, not to mention a little funky in terms of flavor. A little earthy and a little fruity, it’s kind of like kombucha.

How tepache is made

Sliced pineapple.
Security / Pixabay

While so many fermented drinks use the flesh or juice of the fruit, tepache is a bit different. A little like grappa, which uses grape skins or pomace, tepache uses the rind of the pineapple. It ferments quickly, often in-barrel by the commercial producers, and ultimately clocks in at about 3.5% ABV. It’s not very alcoholic and is a bit like a light pineapple beer. Mexicans tend to add things like cinnamon or brown sugar to the drink because the plain liquid is not very sweet. Another common tactic is mixing it with a lager, making for a radler-like drink.

How to use tepache

Mixing with tepache is a lot of fun, as it’s versatile and injects a little tiki flair into most cocktails. It does well with a lot of spirits (we love it with rum the most) and can also be cut deliciously with cider, prosecco, seltzer, soda, and more. When mixing with the stuff, be sure to try some savory additions, even if it’s just a salted rum (we suggest Tajín); the saline qualities team up well with the tepache. It’s like a pineapple fermented in the sun, dipping its feet in the warm saltwater of the ocean.

With spring here, look to muddle fresh fruit with some tepache as well before adding your spirit of choice. It can also do deceptively well with scotch. If you need to sweeten the resulting drink, try things like honey as opposed to simple syrup to really enhance and play off of the flavors. Tepache can really liven up a margarita and does will with ginger and ginger beer as well. Try it in any number of signature Mexican drinks and Mexican cocktails.

Tepache recipe

Folks have been making homespun batches of tepache for centuries. We like this liquor.com recipe, as it’s both easy to pull off and quite satisfying. Oh, and if you didn’t know, piloncillo is unrefined cane sugar, quite popular in Latin America. You can use brown sugar as a substitute.

Ingredients

  • 8 cups filtered water
  • 1 cup piloncillo or packed dark brown sugar
  • 1 medium pineapple (peel and core only)
  • 2 cinnamon sticks
  • 4 whole cloves

Method

  1. Combine water and piloncillo in a glass container and stir until sugar is nearly completely dissolved.
  2. Add pineapple core and rind as well as baking spices.
  3. Cover the container loosely with cloth.
  4. Let sit at room temperature for several days. It will begin to ferment, creating gas and bubbles. Discard foam if you wish.
  5. Strain into new container and store in fridge.
  6. Serve within a week, as it will continue to ferment. Plus, it tastes better while still on the fresh side.

The Last Palabra Recipe

Cucumber Watermelon Margarita
Image used with permission by copyright holder

We like this recipe from Big Easy. While their tasty prickly pear tepache is preferred, a regular pineapple version does the trick too by working wonderfully with the tequila flavors and the kiss of sweetness from the liqueur. As the name suggests, it’s a riff on the classic Last Word cocktail.

Ingredients

  • 1 1/2 ounces tequila, such as Tanteo blanco
  • 2/3 ounce green chartreuse
  • 1/2 ounce Luxardo Maraschino Liqueur
  • 1 ounce Big Easy Prickly Pear Tepache
  • 3/4 ounce fresh lime juice
  • 1 dash El Guapo Fuego Bitters
  • Luxardo cherries, for garnish
  • Lime wheel, for garnish

Method

  1. Shake all ingredients, except the tepache, with ice and fine strain into a chilled flute glass.
  2. Add tepache.
  3. Garnish with cherries and lime wheel.
Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
The one essential you need to host a great cocktail party
Spirits, check. Glassware, check. Guests, check. There's just one thing missing
A group of people toasting with their drinks at a party.

I'm hosting a cocktail party this week, and I'm determined that this time I'm going to practice what I preach. While I have a fine selection of spirits and I love using them to mix interesting and unexpected drinks, there's one rule I always fall foul of and I imagine you do too. So let's talk about the most overlooked but essential ingredient for a successful cocktail party: plenty of ice.

My rule is that however much ice I think I'm going to need, I'm always going to need more than that. Between using ice for shaking or stirring cocktails, then adding fresh ice to glasses for serving those drinks, ice gets used up at an astonishing rate for even a small group of people. I can't count the number of times I've had to get guests to reuse their ice cubes from one drink to the next, or tried to shake a cocktail with just a single measly ice cube because I've run out and the freezer is sadly empty. And ice is not something that you can lay your hands on quickly, as even if you refill an ice tray it will still take over an hour to freeze properly.

Read more
10 best foods high in tryptophan to help you sleep better
Tryptophan shows up in more foods than just turkey. Here's what to eat
Person carving turkey at Thanksgiving table

Are you looking for foods that can help you improve your sleep, regulate your mood, and keep your appetite in check? Well, the best foods high in tryptophan can do just that. Tryptophan is an essential amino acid that the body doesn't produce itself, and it is used by the body to synthesize various proteins and the B vitamin niacin.

Consistent inadequate tryptophan intake can result in symptoms like depression, mood swings, and difficulty sleeping, so knowing what foods contain the amino acid is important. Keep reading to discover the best sources, as well as some frequently asked questions.
Poultry

Read more
The best pour-over coffee makers you can use anywhere
Brew pour-over coffee at home or while traveling
Pour-over coffee tools

Through a manual brewing process that allows control of temperature and brewing speed, there's no doubt that pour-over coffee achieves a stellar cup of joe. True coffee lovers often find themselves transitioning away from automatic drip coffee makers and experimenting with pour-over coffee, a seemingly simple way of brewing coffee that allows more control.

Before you dive into the world of best pour-over coffee makers, check out these top picks, from ceramic single-serve brewers to glass multi-serve pour-over coffee makers.
Best minimalist option: Hario V60 Ceramic Coffee Dripper

Read more