Dark rum meets tepache in the Quarantine and Chill Cocktail, a simple recipe that can be made with store-bought or home-made tepache.
The Quarantine and Chill Cocktail is a shaken three-ingredient cocktail that adopts the keeps it simple principle. The tropical and spice flavours of dark rum marry well with the fermented pineapple notes of the tepache while adding a light effervescence to the drink.
Tepache is a fermented pineapple drink that makes use of the rind, heart and top of a pineapple. It can be store bought or if you wish to make it from scratch, here is a step by step guide to making tepache at home, a recipe by Thor Bergquist, Co-Owner of PS40.
The ratio of tepache to lime juice in the recipe below can be modified to suit the style of tepache used. In this case, we’ve used a store-bought tepache with no added sugar but you can modify it according to taste.
Quarantine and Chill Cocktail Recipe
Original recipe created by Cocktails & Bars
- 60ml dark rum
- 12ml lime juice, freshly squeezed
- 37.5ml tepache
Glassware: rocks glass
In a cocktail shaker, add the dark rum and freshly squeezed lime juice over ice and shake hard. Strain into a chilled rocks glass and top with tepache over a large ice cube. Give the drink a gentle stir and serve.