Tepache

Tepache is a fermented drink made from pineapple waste, but it tastes much better than it sounds. While I have yet to see it here in Mexico City, tepache is very popular in the tropical, pineapple-producing climate of Veracruz. And, although it only ferments for two or three days, some people (those teetotaling types like myself) can get a little silly from a glass or two.

Made from the inedible skin of a pineapple, tepache is a great option for some people (those thrifty types like myself) who hate throwing anything away. Even those of you who wouldn't normally eat a fresh pineapple will find this drink tasty, refreshing and super easy to make.

Ingredients
the skin of 1 large pineapple
2 cones of piloncillo
1 gallon water

1 quart tepache concentrate
2 cups ice
1/2 cup sugar

Directions

1 - Put the pineapple skins, piloncillo and water in a large, air-tight container (wide-mouthed is best, if you have it).

2 - Mix ingredients together. Seal container, and leave in a cook, dark area for 48 hours.

3 - Open the container to check on the tepache (but do not stick your nose too close; it should be quite pungent!)

4 - Reseal and let rest another 12 to 24 hours, based on the smell and taste from when you checked it.

5 - When your tepache is ready (approx. 72 hours after mixing it), unseal the container, and skim off any white yeast-like product that may have begun to grow on top.

6 - Pass the mixture through a large strainer to remove any pineapple skin bits. This will be your concentrated tepache.

7 - To serve, take 1 quart of the tepache concentrate, and add 2 cups of ice cubes to it. Add about a 1/2 cup of sugar. Stir well, until the sugar and ice cubes dissolve.

8 - If necessary, continue to add sugar and water to taste, but this drink is traditionally quite tart.

9 - Enjoy cold.