Tepache: How to Make Rodrigo Cervantes’ Perfect Summer Soft Drink

Tepache is such a cool name, and it’s a cool drink. It seems to be gaining certain hype in some circles, or then maybe it’s always been around but just underrated. It is zero-waste after all.

But for all its coolness outside of Mexico, I have to say tepache smells foul when you walk past a street vendor in Mexico City. The taste of the drink is great, but the smell of rotting fruit, stale beer and vomit is definitely not for the faint of heart.

I am disappointed to accept that this recipe will not recreate that smell — as hard as I tried to stay true to tradition, rotting pineapples in London simply lack the soul of rotting pineapples in Mexico. 

But anyway, here’s the recipe for this special, refreshing fermented pineapple drink, which is perfect for these summer days.

The Recipe

The peel and core of 1 large pineapple
400g of piloncillo (Mexican cane sugar) or light brown sugar
5l filtered water
3 cloves
1 cinnamon stick
1 ancho chilli (deseeded and deveined) 
1 small knob of fresh ginger (unpeeled)

Method

Wash and peel the pineapple with a sharp knife. Keep the skin and core. For the flesh… well… have it as a snack or cube and freeze it then add it to the finished fermented tepache as ice cubes. 

Make the sugar syrup: In a pot, add the piloncillo or sugar and 1l of water and stir until all sugar is dissolved. Put aside.

Then in a large glass jar (like a Kilner) able to hold all the ingredients, add the pineapple core and skin. Pour over the syrup and add the remaining 4l of water. Add the cinnamon stick, cloves, ginger and ancho chilli and mix it all up. Cover with a breathable fibre like cheesecloth or muslin, secured with a rubber band to allow air in, but not the fruit flies. Just make sure not to seal it.

I’ve tried different versions of this recipe using rhubarb, elderflower and all sorts of stuff throughout the years. Ginger seems to kickstart fermentation very well. 

Make sure the pineapple is not sticking out of the water otherwise it will attract unwanted yeast. 

Store in a warm dark place and taste after two days. It should be sweet and tangy with a gentle fizz from the fermentation. 

If you want it a little funkier and tart, keep it longer, making sure you taste it everyday. 

Serve in a tall glass, maybe with a wedge of fresh lime, ice or the frozen chunks of pineapple.

Rodrigo Cervantes is from Mexico City, but lives in east London with his family. He is head chef and co-founder of Bad Manners. Read more of his work on Something Curated here.

All photos by Rodrigo Cervantes.