For much more on brewing tepache at home, see All Aboard the Pineapple Express, It’s Tepache Time.
Make It a Cocktail
Cinnamon-Piloncillo Syrup
* 1 cone (8 oz/227 g) piloncillo sugar
* 8 fl oz (237 ml) water
* 2 cassia cinnamon sticks
Add piloncillo and cinnamon sticks to water in a saucepan. Simmer on medium heat for 15–20 minutes, stirring occasionally as the sugar dissolves. Allow to cool before use, optionally leaving the cinnamon sticks in the syrup to continue infusing. Keeps in the refrigerator for 1 month or more.
Tepache en Huaraches Cocktail
* 0.5 fl oz (15 ml) cinnamon-piloncillo syrup
* 0.75 fl oz (22 ml) lime juice
* 1.5 fl oz (44 ml) tequila reposado
* 2 oz (59 ml) homemade tepache
* Tiny pinch of salt
Add syrup, lime, and tequila to a cocktail shaker with ice, and shake vigorously for 10 seconds. Strain into a Collins glass over fresh ice. Top with 1.5–2 fl oz (44–59 ml) of tepache. No garnish necessary, but some fresh mint is a nice touch!
