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Tepache Highball

Tepache Highball

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Makes 1 Servings


  • 2 ounces tepache (click here for recipe)

  • 1½ ounces blanco tequila

  • 1 teaspoon agave nectar

  • Club soda

  • Pineapple wedge for serving

  • Tajín (Mexican seasoning mix) for serving, optional

Recipe Preparation

  • Combine tepache, tequila, and agave in a highball glass and stir until agave is dissolved. Fill glass with crushed ice, and top off with club soda. Top with pineapple and sprinkle with tajín.

Recipe by The Pastry War, Houston, TX


Photos by Alex Lau

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5 Authentic Tequila Cocktails That People in Mexico Actually Drink

Mixologist Alex Valencia, from the Jalisco region of Mexico himself, wanted to create “real” Mexican cocktails.

As Cinco de Mayo celebrations gear up today in the United States, so does the imbibing of frozen lime margaritas. But in actuality, the margarita is hardly Mexican in origin, and the Fifth is not as widely celebrated in Mexico as it is in the United States.

Mixologist Alex Valencia, from the Jalisco region of Mexico himself, wanted to create “real” Mexican cocktails, inspired by his own personal history as well as some local insight into how tequila is actually enjoyed in the country.

Tepache, a traditional fermented pineapple drink in Mexico, has been consumed for hundreds of years — older than the actual country itself. This recipe embodies the history and traditions of our ancestors. My whole family used to drink tepache. Friends and I would enjoy it from the bicycle street vendor in front of my school before we’d go inside for class. It has deep roots in our culture, which was the inspiration behind creating this original recipe.

1 part tamarind syrup (tamarind paste mixed with equal parts refined sugar and water)

Pour all ingredients into the shaker with ice shake and strain on the rocks and garnish with pineapple wedge.

This cocktail was created and named in honor of the Tequila Express train in Jalisco, Mexico which took people to the agave fields in the lowlands of the Jalisco region.

Place basil first, then jalapeño and cucumber slices in shaker add agave syrup and muddle. Add in rest of the ingredients and ice. Shake, double strain and serve over ice in lowball glass garnish with a Tajin rim.

This is a variation of the margarita la tuna (prickly pear) is wildly harvested and eaten throughout Mexico and even in parts of the USA. You can see the cactus pear present on the Mexican flag, and it’s also the national fruit. The inspiration behind this spicy margarita cocktail is the love Mexicans have for indulging in anything spicy.

Add all ingredients in the shaker add ice, shake and strain in coupe or martini glass.

This is a variation on the classic Mexican cocktail, the Paloma. In Mexico, there’s a famous song which is named "Gavilan o Paloma" (sparrow or dove). This drink was named in tribute of the popular drink and song.

Add all ingredients except soda in the shaker add ice, shake and strain over ice. Top off with Mexican soda and garnish with lime wheel serve in highball glass.

This traditional Mexican drink incorporates a riff on the classic sangrita, but instead of the tequila and mix served side by side, it’s blended together and topped off with grapefruit soda.

Build the drink in the glass by first putting the tequila in the glass, then add the sangrita mix and top off with grapefruit soda stir ingredients together in highball glass and garnish with grapefruit wheel.

*To make the sangrita, blend together the following ingredients: pinch of salt, hot sauce, the juice of 1 orange, the juice of 4 limes, the juice of 2 grapefruits and a touch of ground black pepper.

DIY Tepache Is the New “It” Cocktail Ingredient

Walk down a bustling city street in one of Mexico’s major cities and it won’t be long before you run into a street vendor peddling a curious lineup of Technicolor beverages from industrial-sized plastic containers.

Within these jugs one can find an array of aguas frescas—from horchata to tamarindo—but most interesting is tepache, a tangy, fermented beverage whose alcohol content places it outside the realm of fruit juice. It’s a staple on the streets of Mexico and has been consumed and produced all over the country since pre-Columbian times. More recently, though, it’s crossed the border and found an unlikely home in American craft cocktail bars, from Teardrop Lounge in Portland, Oregon to The Pastry War in Houston.

Tepache Cocktails

Bourbon and Tepache

Tepache Collins

Unlike Mexico’s distilled spirits, tepache is only lightly fermented before it’s ready for consumption, meaning anyone with a bucket, fruit, sugar and water can whip up a batch in a matter of days. The final product is a low in alcohol (usually around 2% ABV) and cost-effective for Mexican street carts, markets and bars where inventive house ingredients are the norm.

Alba Huerta, bar director and partner of The Pastry War in Houston wanted to create a tepache for the agave-focused bar as a throwback to her childhood summers visiting family in Monterey. She explains that corn was the original base ingredient for the drink up until at least the early 1500s (hence the name tepache, which comes from the nahuatl word tapiatl meaning “drink made from corn”), but today it’s most commonly made with pineapple flesh and rinds, invigorated with cinnamon, clove and other spices, and sweetened with piloncillo (Mexican brown sugar).

Since there’s no concrete definition of what tepache entails, American bartenders have likewise embraced the spirit of improvisation when creating house recipes. The result is a liquid that can range from dry and elegant to full-bodied and sweet. As such, the range of applications for tepache in cocktails is vast.

But the framework is far from rigid. Because the rules regarding alcoholic beverages are relaxed in Mexico and production is rudimentary and mostly limited to street vendors, recipes can vary from day to day and vendor to vendor.

“The rules of tepache are that there are very few rules,” says Huerta. “It is supposed to be this very offshoot product that you can find in the street.” Once the tepache is fermented, each vendor will add a limitless array of accouterments—from sugar cane and chile spice to beer—to help sell the drink.

Since there’s no concrete definition of what tepache entails, American bartenders have likewise embraced the spirit of improvisation when creating house recipes. The result is a liquid that can range from dry and elegant to full-bodied and sweet. As such, the range of applications for tepache in cocktails is vast.

At Pastry War, Huerta likes to describe her bone-dry house tepache as similar to a low-alcohol wine, which helps guests toss aside the assumption that an ingredient made from pineapple will be “sweet and sugar-bomby, versus something that is fermented and has a little bit of a wild character to it.” She serves it as a highball mixer with the guest’s choice of mezcal, sotol (a Northern Mexican spirit distilled from the Desert Spoon plant) or tequila.

A few hours away in Austin, Qui head bartender Justin Elliott developed the recipe for the house tepache that explores the bolder end of the spectrum. He describes it as similar to Jamaican ginger beer that’s been sweetened with molasses, but not as syrupy. “It has an almost creamy, yeasty mouthfeel,” combined with “a funky pineapple flavor.” He mixes it with beer, as is traditional in Mexico, and features it in his Tepache Collins—a drink that combines the tepache with Balcones Rumble (a Texas spirit made from honey, figs and turbinado sugar), lemon, honey, mint and Thai basil.

While tepache seems to be finding a comfortable home behind the bar, several American cider producers are also getting into the game, pushing flavors even further from the streets of Mexico.

For Argus Cidery in Austin, Texas, the intent was to take the tepache framework and shift the ABV up to more closely resemble a pineapple wine. Owner Wes Mickel says they wanted to make something more fruit-forward than traditional tepache so that it would appeal to a wider audience. Coming in at a hefty 7% ABV, their Tepache Especial, according to Mickel, “screams pineapple.”

Other commercial outfits like Reverend Nat’s Hard Cider in Oregon are also making a bottled tepache that lands around 3% ABV, but still bursts with the flavors of pineapple, while the crew behind Bittermens has created a concentrated tepache liqueur for use in cocktails.

Neither bottled tepache nor tepache liqueur count as traditional applications of the drink—and Huerta says her father was shocked to hear about the commercialization of the product here in the US—but finding inventive ways to introduce tepache to Americans will hopefully keep the drink’s historic spirit of experimentation and spontaneity alive and evolving.

Austin's Version

Qui's Tepache

Tepache is a tangy, fermented beverage from Mexico. Qui's explores the bolder end of the tepache spectrum.

How to Make a Highball

This isn't your everyday "whiskey soda." This is art.

tall, narrow-mouthed glass that holds at least 12 ounces

  1. Fill the tall, narrow-mouthed glass with ice cubes.
  2. Pour your chosen liquor over the ice.
  3. Hold the glass at a slight angle and slowly pour the club soda into it. No need to stir. Garnish with citrus (optional).

Don&rsquot call a high ball a whiskey soda, or a vodka soda, or a tequila soda. A highball denotes precision and craftsmanship. The "spirit-soda" thing is what you&rsquod scream at a bartender who&rsquos four rows of people away from you, and who&rsquoll dash some well junk in a tallish cup over ice and drench it with the bar soda gun. A twist of lemon or a wedge of lime with that? In your dreams.

Yeah, the highball is something you can make yourself (quite easily, I&rsquoll add) in the peace, comfort, and solitude of your own home, and still call it a name that implies you made an effort, like "highball," not like "whiskey soda."

But, sure, fine, the ingredients are the same.

Join Esquire Select

The highball was dubbed as such back in the late 19th century at a Manhattan bar, and from there it was loosely applied to whiskey watered down with soda water, whiskey watered down with just plain water, and whiskey watered down with ginger ale. Other spirits crept into the equation. In 1949, Esquire called the highball the "high priest of tall drinks." Years later, the scotch and soda became the most-recognized offshoot. In 2018, we noted that the highball was enjoying a comeback among elite drinking establishments, powered by the nuanced science of bubble-making, as perfected much in part by bartenders in Japan.

On the topic of bubbles: They matter just as much as the spirit you choose. Off-brand grocery store club soda, though technically correct, just won&rsquot have the same sharp fizz of bottled club soda like Q or Fever-Tree&mdashyou know, the Nice Stuff. For a highball that&rsquos really nose-tingling crisp, stock your fridge accordingly. Another technique for preserving bubble integrity is using a narrow-mouthed glass (like, ahem, a highball glass). And before pouring the highball, take the extra steps to chill the spirit and make clean, clear ice.

In other words, spend some time with your highball, even if only you will be able to tell the difference.

23 Easy Mocktail Recipes to Try In 2021

Don't be fooled by the myth that mocktails are merely a substitution for a "real" drink. These non-alcoholic cocktails can shine on their own&mdashespecially if you follow these colorful, exciting, delicious recipes, which come straight from bartenders, drink experts, and brands like Mocktail Club. From the refreshing to the sophisticated, there exists a mocktail for every occasion and every palate. Maybe you're abstaining from alcohol for a month maybe you're taking a night off maybe you just want to mix it up with a non-alcoholic favorite drink&mdashwhatever your mocktail needs, these recipes have you covered. We might not know what to expect from 2021, but at least these 23 tasty mocktails can guarantee it&rsquoll be hangover-free.


1 oz. Coconut cream like Coco Lopez

Mix coconut cream, heavy cream, and pineapple juice in a blender. Add ice and blend for 15 seconds. Serve in a 12 oz glass and garnish with fresh pineapple and a cherry.


1 oz. Freshly squeezed lemon juice

Fill a cocktail shaker with Lyre&rsquos American Malt Non-Alcoholic Spirit, lemon juice, simple syrup, and egg white. Seal and shake vigorously for 10 seconds. Add in scoop of ice and shake for 10 more seconds. Strain into coup glass. Garnish with lemon zest and serve.

Courtesy of YOURS Non-Alcoholic Drinks


8 oz. Water¾ cup Sugar1 cup Blueberries

4 oz. Freshly squeezed lime juice

In a small sauce pot over medium-high heat, make a ginger simple syrup by combining water, ¾ cup sugar and ginger. Bring to a boil, stirring until sugar is dissolved. Remove from heat and let cool.

Mocktail Directions:

In a food processor add blueberries and lime juice. Puree until smooth, then press mixture through a fine mesh sieve to discard solids. In a bowl with a pour spout, add blueberry mixture and cooled simple syrup to taste and stir to combine. Fill two glasses with ice. Divide mixture evenly into glasses. Top off with seltzer.

Courtesy of Simply Organic


Pour the ZYN into a cup with ice and add the cranberry juice and sparkling water. Stir to get a good mixture and garnish with lime.

Courtesy of Jill Merkel, Registered Dietitian for ZYN Curcumin Beverage


2 oz. GT&rsquos SYNERGY Living in Gratitude Kombucha

2 dashes Angostura Bitters

Add rock ice to an Old-Fashioned Rocks Glass. Stir in GT&rsquos SYNERGY Living In Gratitude Kombucha and Organic Cider. Add two dashes of Angostura Bitters. Decorate with a Cinnamon Stick and Orange Peel.


Rim a lowball glass with cinnamon and sugar. Add ice, a dash of bitters, Bright Chai Syrup, and top with very cold DRY Fuji Apple Botanical Bubbly. Garnish with an apple slice.

Courtesy of DRY Botanical Bubbly


2 drops El Guapo Love Potion No. 9 Bitters

Fresh mint sprig, for garnish


In a rocks glass filled with ice, gently stir together Big Easy Prickly Pear Tepache and floral bitters, like El Guapo Love Potion No. 9. Squeeze a lemon into mocktail. Garnish with mint.


In a wine glass, combine 7-10 juniper berries with 1-2 star anise. Using a paring knife or a peeler, peel one large section of the cucumber and line the wine glass with the peel. Peel a large section of the grapefruit and twist the rind into the glass, then rub the peel on the outside and inside of the glass before lining the glass with the peel. Fill the glass with ice and add 200mL of quality tonic water, such as FeverTree, and pour in a 5mg vial of ALT. To finish, garnish with one large rosemary sprig and stir the drink well using the sprig to maximize the aromatics.

Courtesy of ALT and Employees Only LA


1/4 tsp. Freshly grated ginger

1/2 tsp. Freshly squeezed lemon juice

Handful of iceLemon slices, for garnish

In a shaker, muddle the ginger, lemon juice, and mint leaves and then pour in Zevia Cola and shake. Fill a fresh glass with ice and strain mixture then garnish with a slice of lemon.

Courtesy of Modest Marce for Zevia


1 bottle Thistle Balanced Beet Juice

Add juice and water to a large saucepan and bring to a boil. Reduce heat and add cinnamon sticks, cloves, and orange slices. Let simmer on low heat for 15-20 minutes, stirring occasionally. 5 minutes before serving, add in the bottle of cider, and serve.


Muddle fresh mint leaves, juice of 1 lime wedge, and fresh cranberries together in a tall glass. Add in simple syrup, cranberry juice, and ice. Pour in soda water to fill the remainder of the glass and stir. Garnish with leftover mint leaves and cranberries.


1 oz. Little Spoon's Beet Banana Mango Babyblend

Add the seeds and mint leaves to the bottom of a champagne flute. Add Beet Banana Mango followed by the sparkling cider, stir, and serve.


1 oz. Myrtle-infused simple syrup

To make the syrup, simmer 8 oz myrtle leaf, ¾ cup sugar, and 8 oz. water for 20 minutes. Let cool and strain through a fine-mesh sieve.

Add Seedlip Garden, prickly pear puree, myrtle simple syrup, and fresh lime into a cocktail shaker filled with ice and shake hard for 15 seconds. Strain into a rocks glass full of ice and top with soda water.

Courtesy of Garibaldi and Jeff Josenhans


In a cocktail shaker combine the mint, half lime, sugar cube, a splash of lime juice, and simple syrup. Mash together. Add the 100% Cacao fruit and shake well with the ice. Pour into a glass 3/4 of the way, leaving some space for the soda. Add soda and enjoy.

Courtesy of Blue Stripes Cacao


2 oz. Water1 oz. Simple syrup

Combine simple syrup with all other ingredients except the tonic in a shaker and shake for 30 seconds to mix. Pour into ice filled glass and top with tonic water. Garnish with a lime wheel or a sprig of mint.

Courtesy of Revae Schneider, Founder Simplicité Co.


1 oz. Fresh blood orange juice

Combine coconut water, blood orange juice, lime juice, and pineapple syrup in a cocktail shaker. Add ice and shake. Strain over crushed ice into a highball glass and fill with Perrier. Garnish with blood orange, pineapple, and ground nutmeg.

Courtesy of Perrier and @Apartment_Bartender


3.4 oz. Grapefruit Kombucha

Muddle five mint leaves in the bottom of a highball glass before adding crushed ice. Pour in the Artet, top with kombucha, and garnish with the remaining mint sprigs.


2 ½ oz. Lyre&rsquos American Malt

Combine maple syrup, Lyre&rsquos American Malt, and a splash of hot coffee in a mug. Stir to dissolve maple, add remaining ingredients and top with whipped cream. Serve in an Irish coffee mug with a grated orange zest garnish.


4 oz KeVita Raspberry Lemon Master Brew Kombucha2

4 oz.White granulated sugar

8 oz. Water (for the simple syrup)

8 oz. Fresh squeezed lemon juice

24 oz. Cold water (to dilute)

Puree the raspberries using a blender or food processor. Add a touch of water to help get a smooth texture. Squeeze the raspberry puree through a mesh strainer into a large pitcher to remove the seeds.

Make your simple syrup by placing sugar and 1 cup of water into a pot and bringing to a simmer. Stir until the sugar completely dissolves. Remove from heat and let cool. Juice 5-7 lemons to make a cup of juice.

Combine lemon juice, simple syrup, 3 cups of cold water, and KeVita Raspberry Lemon Master Brew Kombucha into the pitcher with the raspberry puree. Stir then refrigerate your pitcher of lemonade for 30 minutes. Garnish with lemon wheel and fresh raspberries.


Mix lemon juice, cranberry juice, cherry amarena syrup, ginger syrup, and apple spice syrup in a cocktail shaker with ice. Top it off with Pellegrino and mix. Pour into a tall glass and add the cinnamon dusted cherry and lemon wheel for garnish.

Courtesy of Civico 1845 for the Little Italy Association of San Diego&rsquos JOY! Virtual Cocktails and Mocktails


To make the Berry Syrup, bring 3 cups of mixed berries of your choice and 1 cup sugar to a boil. Turn down heat and let simmer for 10 minutes. Let cool, smash berries with a fork and strain.To make the Berry Mint Cranberry Mimosa Mocktail, muddle the berry syrup with mint. Shake with lime juice, simple syrup and ice. Strain into flute and top with Topo Chico.

Courtesy of Pendry San Diego


2 Dashes of serrano bitters

Combine lime and pineapple juices, beet syrup, and serrano bitters in a shaker. Shake and strain into Collins glass over fresh ice. Top with soda water. Garnish with a lemon twist.

Who said non-alcoholic cocktails have to be boring? 5 exciting and complex mocktail recipes

Who said non alcoholic cocktails have to be boring? Non-alcoholic cocktails or as they are commonly referred to “mocktails” don’t have to be overly sugary lacklustre and a “mock” of alcoholic cocktails. Here are 5 non-alcoholic cocktails with complexity and depth.

“Non-alcoholic cocktails are boring” is something we hear a lot. It's quite annoying, don’t you think?

Whilst it is true that historically non-alcoholic cocktails are, to put it in a way, unimaginary. These days things in the non-alcoholic world have shifted massively.

Big changes have been happening right under our noses. Non-alcoholic cocktails used to be a cocktail without the booze. They lacked the simple balance that bartenders learn in cocktail making 101. Take the nojito for example, a non-alcoholic version of the ultimate summer rum cocktail the Mojito.

This is quite the simple drink, you take a glass, mix in some white rum, add a generous squeeze of lime, a little sugar syrup, a handful of mint leaves and top the whole thing of with crushed ice and soda water.

It works because its well balanced. Its quite the citrusy drink, but that sugar and alcohol cuts right through the citrus making harmony in a glass. Once you remove the rum what you’re left with is a very sour drink. Barely drinkable. You have to adjust the ratio of ingredients and find something with the hard-hitting qualities of white rum to cut through that acidity or at least bring down the lime juice.

And yet, there’s no balance, no adjustments, no passion. Bartenders would just remove the rum and serve it how it is.

Those days are coming to an end. With a surge of people choosing to bin the alcohol and go sober, its left brands forced to produce higher quality non-alcoholic products and bartenders to put the same craft they would put into making alcoholic cocktails, in to non-alcoholic cocktails.

I could go on and on about this all day however I’ve already covered this quite a bit in my tips to mindful drinking post.

So instead, lets just jump right in to my 5 non-alcoholic cocktail recipes that have all the complexities and craft as alcoholic cocktails.

Find the best non-alcoholic products

Before we jump into this list. I just wanted to touch on something I mentioned briefly which is brands elevating their craft and creating brilliant non-alcoholic products.

I have previously covered an excessive list of the top non alcoholic brands for both UK and USA delivery and accessibility. From spirits, to aperitifs, wine and beer. All split into brands that deliver to the USA and brands that deliver to the UK. So make sure you check that out first. You can find them below.

Just Add Soda: 11 Highball Cocktails to Drink All Summer

Master the classic highball cocktail using these 11 easy, refreshing recipes.

Elizabeth Hurley wows in sheer gown days after turning 56: 'Goddess'

The English star was a vision in yellow Versace.

Kate Middleton and Jill Biden meet for the first time — and they could have kept talking for hours

The pair talked about a shared passion — early childhood development — and "could have kept going for hours!"

AdPlace A Bag On Your Car Mirror When Traveling

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Luke Evans flashes rainbow-print underwear: 'Wear your pride'

The actor, who is gay, celebrated Pride with a steamy underwear shot.

Elizabeth Hurley celebrates her 56th birthday in a crop top and jean shorts

Elizabeth Hurely is a birthday goddess.

Kim Kardashian was accused of editing her waist size. Body image advocates say that’s dangerous.

"It's about digitally altering your body and enhancing your body in ways that dieting and plastic surgery can't even do for you."

Walmart just dropped a truckload of incredible weekend deals — save up to 80 percent!

From TVs and headphones to robot vacs and curling irons, these deals are not to be missed.

Sophie Turner shamed for having post-baby abs

Sophie Turner is getting noticed on Instagram — not for her killer summer outfit — but for her abs, which users called both "unhealthy" and admirable for a mother.

Helena Christensen, 52, recreates swimsuit picture from 1990

"My boobs grew," the model wrote in reference to the 30 year difference.

Margaret Cho opens up about her LGBTQ identity: 'I definitely still feel like an outsider'

Margaret Cho, 52, says she often feels like she doesn’t fit into the traditional parameters of the LGBTQ community.

'You see immediate results': Amazon is having a one-day sale on top-rated teeth whiteners —over 40 percent off

Get a whiter smile, just in time for those post-lockdown pictures!

Sophie Turner and Emily Ratajkowski have post-baby abs. Experts say mom bodies are diverse.

Newsflash: Not all mothers' bodies look alike.

Ashley Graham unapologetically embraces her hairy armpits: ‘It’s my body'

The 33-year-old model is hairy and unbothered.

I'm a pet owner, and this on-sale $40 air purifier eliminated every funky smell — grab it at Amazon

The Partu HEPA air purifier has racked up over 18,000 five-star reviews from pet owners, smokers and more.

TikTok star Jasmine Chiswell on how she perfected her Marilyn Monroe style, vintage hairdo and her go-to red lip

Social media influencer Jasmine Chiswell explained why she was destined to channel Marilyn Monroe for her countless followers and how she perfected her vintage hairstyle.

Barack Obama praises daughters Sasha and Malia: ‘They’re not just interested in making noise’

Barack Obama is praising his daughters for their participation in the Black Lives Matter protests, sharing that 19-year-old Sasha and 22-year-old Malia are "so much wiser, more sophisticated and gifted than I was at their age."

This Connecticut mom saves big bucks at Walmart using these 6 top-secret tricks

Kallie Branciforte loves two things: saving time and saving money. We asked her to share her best bargain-shopping hacks.

Jada Pinkett Smith tries vaginal steaming on 'Red Table Talk.’ Here’s why experts don’t recommend it.

The women of "Red Table Talk" explored the ancient practice of vaginal steaming this week. Here's what an expert thinks of the ancient practice

The Ring Spotlight Cam is like a virtual security guard — and it's never been cheaper than it is right now at Amazon

Over 18,000 Amazon shoppers depend on the Ring Spotlight Cam — save $50 ahead of Prime Day!

Heathen Midsummer Recipes

Last December, several members of the Skíðblaðnir Discord server shared their wintry recipes for Yuletide. Now, with Midsummer around the corner for those living in the Northern hemisphere, the Heathen community shares some refreshing summertime recipes. For those Heathens in the Southern hemisphere, please check out the Yuletide recipes for ideas for your upcoming celebrations.

Tepache by María C.

Getting specifics right for this drink can be hard, but once you do it’s totally worth it!


  • a pineapple (preferably pesticide-free)
  • a jug
  • thin, breathable cloth
  • piloncillo or cane sugar (but any sugar or sweetener will do)
  • water

Cooking steps

  1. Cut off the skin of the pineapple, discard the butt and top ends, then rinse it very thoroughly. If your pineapple is not organic, leave a bit more meat on the rinds.
  2. Pour your sugar or sweetener into a pot of water, bring it to a boil, then let it cool. The water-sugar ratio should be 1 cup sugar to 8 cups (2 litres) water, but adjust it to your taste.
  3. Place the cleaned pineapple rinds in a jug together with the sugar water. Cover the container with the cloth.
  4. Let it sit for 2-3 days maximum out of direct sunlight. Do not let it sit for longer or it will become vinegar. The tepache will be ready when it is bubbly and frothy.
  5. Once the tepache is ready, remove the pineapple rinds and strain the liquid through a colander or cheese cloth to get rid of the pulp and froth.
  6. Add more sugar to taste, if necessary. Serve chilled.

Boozy peach tea by Malena T.

There are two ways to make it: Yankee-style or Southern Sweet Tea. The Sweet Tea version is very sweet and requires a coffee maker. Yankee-style uses powder.


  • black tea prepared Yankee-style or Southern-style (see below)
  • peaches
  • sugar
  • 1 shot Southern Comfort
  • 1 shot rum (I’ve only tried white but dark would probably work too)
  • 1 shot citrus flavored vodka
  • ½ shot silver tequila
  • 1 shot triple sec
  • 1 shot peach schnapps
  • a dash of lemon juice to taste

Yankee-style peach tea

Make 1 gallon of powdered iced tea following the directions on the packet. Chill for at least 1 hour.

Southern-style peach tea

Get family-sized black tea bags. Place ¼ cup sugar and 1 tea bag in a coffee carafe. Set the coffee pot to brew 12 cups (sans coffee grounds). Repeat until the gallon jug is filled. Let it sit in a sunny window until it has reached room temperature. Chill at least overnight.

Highball recipe

  1. Slice an appropriate amount of peaches, and place in a bowl. Sprinkle with sugar to macerate.
  2. Place one slice of peach in bottom of glass and muddle.
  3. Add the Southern Comfort, rum, vodka, tequila, triple sec, schnapps, and lemon juice.
  4. Garnish with a slice of peach if desired.

Potato salad by Jane X.

It kinda sounds disgusting, but I promise you, the dill pickle juice is the secret that makes it delicious.


  • 6-8 potatoes
  • 1-2 stalks celery
  • ½-1 onion
  • 2-3 large dill pickles (not sweet!)
  • 3-4 hard boiled eggs (optional)
  • dill pickle juice
  • mayonnaise
  • Italian dressing

Cooking steps

  1. Boil the potatoes until done.
  2. Dice (don’t mince) the celery, onion, pickles, and eggs.
  3. Cut the potatoes into bite-size pieces.
  4. In a large bowl, toss the potatoes and the other chopped ingredients.
  5. Toss the salad with Italian dressing.
  6. In a small bowl, whisk about a tablespoon of mayonnaise with dill pickle juice, to thin it.
  7. Toss the salad with the mayo-pickle juice.

Oven-baked barbecue ribs by Angelica M.

For those of us without a proper grill, this recipe makes delicious, fall-off-the-bone pork ribs.

Easy-to-Make Cocktail Recipes for the Winter


“I love American whiskey—so this cocktail was a no-brainer. The Harper Carol is a cold season variation on a ‘Junglebird.’ Kentucky meets tiki, contrasting this base spirit with Italian red bitter liqueur. Then, a cinnamon-date syrup deepens the beverage with notes of soft spices and dried fruit. Pineapple and fresh lemon juice add a sharp tropical acidity to the drink. This libation is a wonderful aperitif sour, best indulged during the holidays. Please enjoy responsibly.” —Adrian Alvarez, bar captain at Cecconi’s, New York City

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0.50 oz. Italian red bitters

0.25 oz. cinnamon-date syrup

Method: Combine all ingredients in a shaker tin, shake, double strain into a coupe. Garnish with dehydrated lemon wheel and grated nutmeg.


“There’s nothing I enjoy more on a cool fall day than an Old Fashioned, which transports me to the vineyards of Cognac during grape harvest. With its high proof and fully round profile, Ferrand 10 Générations acts as the perfect replacement for bourbon in this cocktail—a welcom twist on the classic cocktail.” —Nico de Soto, beverage consultant and owner of Danico (Paris) and Mace (New York City)


2 oz. Ferrand 10 Générations Cognac

Method: Stir all ingredients with ice in mixing glass. Strain and pour over large clear ice cube in double old-fashioned glass. Express the orange peel and place into glass.


“We had a significant amount of bourbon in our liquor room when we reopened. Obviously, we wanted to find creative ways to use our inventory since reopening was so costly after the quarantine closure. I wanted something that was approachable, crushable, refreshing, and pretty. I used a whiskey buck as a template, which is basically whiskey and ginger. I amplified that with fresh raspberries, fresh lemon, cracked pepper, and a bit of spiciness from the ginger beer. And I wanted to name it something that was simple and straightforward that really tells it like it is. We’re not looking for any ambiguity these days. Do you like bourbon? Do you like berries? If the answer is yes, you will definitely like this drink.” Naren Young, bar director at The Fat Radish Popup at The Orchard Townhouse, New York City


1.5 oz. Woodford Reserve bourbon

Barspoon of raspberry vinegar

10 grinds of black pepper in shaker

Method: Shake ingredients and pour on highball glass. Garnish with lemon wheel and 3 skewered raspberries.


“Tea calms me down. And 2020 has been a year where I had to practice a lot of flexibility and roll with the punches—and drinking tea has helped keep me centered and focused. So yes, as you can imagine, I drank a lot of tea these past six months. I also spent time thinking about tea and how so many different cultures and people use tea to bring balance into their lives. For example, the English and Japanese have a high appreciation for tea—along with the peace and tranquility both can bring. Gin has typically been associated with England but Roku breaks the mold and celebrates Japanese botanicals like sencha tea, yuzu peel, and sakura. The Hai Tea is a nod to the English tradition of high tea, where one unwinds after a long workday with a cup of tea, while highlighting Roku’s Japanese flavor profile. After this long year, I think we all deserve to enjoy to unwind and have a Hai Tea with the hope it can bring peace and tranquility for just a moment in our new normal.” —Amanda Carto, bar manager at Nickel City, Austin, TX


0.50 part Giffard Carribbean Pineapple liqueur

1 dash Scrappy’s Cardamom Bitters

1.50 parts hot ginger green tea (Tazo green ginger tea recommended)

Method: Add all ingredients to a heat-safe teacup. Stir 3 to 4 seconds with a small spoon to incorporate ingredients. Drink is intended to be served warm. Garnish with dried pineapple, if desired.


“My inspiration for this pairing was familiar because of my love for Latin culture and the multiple layers of flavor, sight, and sound. Tanqueray London Dry pairs perfectly with the cocktail’s delicate balance of citrus and herbaceous notes.” —Danny Louie, bartender and founder at Gāmsāān Cocktail Co.


1.50 oz. Tanqueray London Dry Gin

0.25 oz. passionfruit juice

Method: Build all ingredients in a shaker and shake. Fine strain into a punch glass. Garnish with grated nutmeg.


“I’ve found myself avoiding crowds during this period of uncertainty, while still perpetually seeking the sun. From the beginning of quarantine to the recent fall equinox, I’ve enjoyed most of my moments of imbibition on the steps of my classically Chicago wooden fire escape. I will absolutely be enjoying this seasonal sipper on my fire escape to capture all the cherished, yet rare bursts of vitamin D that the skies will allow.” —Brittany Simons, cocktail consultant and former head bartender at Bad Hunter


1.25 parts Suntory Whisky Toki

0.50 part Contratto Bianco Vermouth

0.50 part apricot simple syrup

0.25 part Bragg organic apple cider vinegar

Method: Gently stir all ingredients on a lemon twist, strain, pour into chilled Nick and Nora glass. Garnish with a manicured lemon twist.


“Those who know me best know that my two favorite classic cocktails are the daiquiri and the sidecar. With the Jamaican Gold I wanted to build a bridge between the two. And I knew Plantation Xaymaca, with its traditional Jamaican esters and Cognac influence, would be the perfect composer to lead the symphony. The flavors from the sour apple liqueur always remind me of my first visit to the apple orchards in northern California during harvest. The marriage between the rum and the apple liqueur influence thoughts of homemade apple pie. Lemon juice adds the perfect balance and brightness while cinnamon syrup provides subtle warming spice. The perfect cocktail for chilly winter nights.” —Benjamin Jeffers, bartender at ABV, San Francisco


1.50 oz. Plantation Xaymaca Special Dry Rum

0.75 oz. Leopold Bros. Sour Apple Liqueur

0.25 oz. Cinnamon Simple Syrup**

**Cinnamon Simple Syrup: Bring 250 ml. water to boil and add 15 grams toasted cinnamon. Steep for 10 minutes, strain out cinnamon, and combine equal parts sugar and hot cinnamon tea until dissolved into a syrup. Cool and store in the refrigerator.

Method: Shake with ice, strain, serve up in coupe.


“Scotch and ginger is a delicious and refreshing highball that allows some simple twists to elevate it to new heights. Johnnie Walker Black Label has loads of fall fruit flavors, coming from the selection of Speyside malts in the blend. The ginger ale pairs perfectly with the Scotch and the lime garnish freshens up the finish and aroma.” —Aidan Bowie, mixologist


1.5 oz. Johnnie Walker Black Label

4.5 oz. Fever-Tree ginger ale

Method: Combine ingredients in a highball glass over ice and stir. Garnish with a lime wheel or wedge.


“When creating the Cîroc cranberry martini, the first thing that sparked inspiration was the ripe and crisp notes from the white grape in the vodka. Keeping winter in mind, we felt that the presence of cranberry (more specifically, cranberry bitters) would balance these notes while imbuing a palate ideal for the season. The dryness of the Fino Sherry adds additional luxuriousness to the drink and results in a cocktail that should warm up even the coldest night.” —Matt Landes, founder at Cocktail Academy


1.50 oz. Cîroc White Grape vodka

3 dashes cranberry bitters

Method: Add all ingredients to a mixing glass. Fill with ice and stir 20 to 25 times. Strain into a chilled coupe. Garnish with 3 cranberries on a cocktail pick.


“This is a perfect cocktail for the season. This hot toddy variation is one of my favorites. The honey, hot water, and lemon combination is a great remedy that’s long been known—and pairs with the Singleton 12, which brings spice and smoky notes to the mix. Garnish is important as well—to finish the recipe for more complexity and layers.” —Eric Ribeiro, mixologist and bar manager


1.50 oz. The Singleton of Glendullan 12 Year whisky

**add cinnamon and apple slice for a flavor twist

Method: Add all ingredients in a mug glass and garnish with a lemon wheel spiked with 4 cloves and a cinnamon stick.


“We wish you a merry Christmas and here is some Figgy Pudding. This cocktail is inspired by the flavors of a Christmas pud with fig- and date-infused whiskey and OM Dark Chocolate and Sea Salt Liqueur. It’s topped with a coconut-lychee whipped cream too. Have a wonderful Christmas!” —Claire Mallett, bartender at Catch One, Los Angeles


2 oz. fig- and date-infused Jack Daniel’s apple whiskey**

0.75 oz. OM Dark Chocolate and Sea Salt Liqueur

Coconut-Lychee whipped cream**

**Infused Whiskey: Add 2 figs (sliced) and 6 dates to a mason jar of Jack Daniel’s Apple. Leave for 7 days. Remove the fruit and the whiskey is ready to use.

**Coconut-Lychee Whipped Cream: Add 2 oz. of OM Coconut and Lychee Liqueur to whipping cream and whisk.

Method: Pour ingredients into mixing glass with ice and stir. Pour the mixture into your glass and top with coconut-lychee whipped cream.


“I don't know about you but I need all the squishy and comforting feelings this winter. This warm cocktail filled with local bright apples and baking spices brings back memories of going to orchards with my family, witnessing the leaves change, and taking a bite of the first apple I picked off a tree. It urges you to relax and sit by a crackling fire to enjoy the subtle vanilla and ginger notes of the Suntory Toki paired with fresh cider and local honey. Get yourself some apple cider donuts and you will be wrapped up in heaven.” —Meredith Barry, beverage development consultant at Niche Food Group

Ingredients (Serves Two):

4 parts Suntory Whisky Toki

4 parts fresh-pressed apple cider

Small pinch of salt (optional)

Fresh sliced Fuji apple, candied ginger, and honeysuckle flowers (for garnish)

Method: Rough chop cinnamon stick. Place cinnamon pieces and clove in a saucepan and toast until fragrant on medium­­–high heat. Add cider and salt. Lower heat to medium. Bring cider up to desired temperature. (Do not boil.) Take mixture off heat, then add honey and Suntory Toki. Stir until honey is dissolved. Remove pieces of spices. Pour into a teacup or mug. Garnish with fresh apple slices and candied ginger.


“The drink is a semi-modern reiteration of what probably would have been drunk at a New Year’s Eve celebration in the 1920s with the Fitzgerald. The ideal way to enjoy it would be in the once-omnipresent communal punch bowl with fresh raspberries and orange slices floating around. But since we’re still living through this pandemic and safety is a must, it’s as easy to shake a single serving. The citruses and the raspberry syrup are complementary to the aromatic Pomp & Whimsy flavor profile—with a little kick from the absinthe and a touch of complexity from the cognac-based triple sec.” —Giuseppe Santochirico, libations curator for Halftone Spirits at Finback Brooklyn, New York City

Ingredients (Single Serving):

0.50 oz. Pierre Ferrand Dry Curaçao

2 oz. Pomp and Whimsy Gin Liqueur

4 oz. Champagne (or dry sparkling wine)

Ingredients (6 Servings):

3 oz. Pierre Ferrand Dry Curaçao

12 oz. Pomp and Whimsy Gin Liqueur

1 750 ml. bottle of Champagne (or dry sparkling wine)

Method (Single): Pour all the ingredients in the shaker but the sparkling wine, shake, top with wine in the shaker, serve over ice in a small wine glass or a cocktail glass. Garnish with fresh raspberries and orange slices.

Method (Batched): Pour all the ingredient in a large punch bowl, add ice and stir to adequately mixing the punch. Garnish with fresh raspberries and orange slices.


“The Jilo Old Fashioned is perfect for any occasion but it especially soothes the soul on a cold day. Let the robust and toasted notes of corn (unlike you have ever had) warm your body—while the light hint of chamomile, honey, and cocoa rounds everything out with a long finish. This gives you a small taste of Mexico in the comfort of your own home!” Cesar Sandoval, national ambassador at Abasolo


2 oz. Abasolo Ancestral Corn Whisky

0.50 parts Nixta Licor de Elote

3 dashes Angostura bitters

Lemon and orange twists, for garnish

Method: Add Abasolo, Nixta, and bitters to a mixing glass, then add ice and stir until cold and diluted. Zest citrus over rocks glass and add fresh ice. Strain drink into glass, roll zest into attractive curls and lay garnish atop the ice.


“Twenty–twenty was a weary trainwreck of a year, but this tropical tepache tipple is refreshingly balanced.” —Austin Sherman, cocktail expert and cofounder at Big Easy


2 oz. Big Easy Pineapple Tepache

0.75 oz. ginger syrup, such as The Ginger People organic ginger syrup

0.5 oz. fresh lemon juice (Natalie’s brand preferred)

2 dashes bitters, such as Angostura

Pineapple leaf, for garnish

Sparkling water, such as Topo Chico, to top

Method: Combine rum, ginger syrup, lemon juice, and bitters in a shaker tin filled with ice. Shake and strain over fresh ice cubes into a cocktail glass. Top with tepache and sparkling water and garnish.


“This cocktail really brings out the different flavors of the holidays with the cranberry, pomegranate, and rosemary. The fruity, citrus notes that you get from the fresh juices complements the fresh agave and oak notes from the Patrón Reposado, which makes for a truly refreshing cocktail. It also doesn’t hurt that the cocktail is a beautiful red color making it perfect for any holiday celebration.” —Stephen Halpin, manager of mixology and trade at Patrón Tequila


1.5 oz. Patrón Reposado tequila

0.75 oz.rosemary simple syrup

Method: Combine all ingredients except soda water in a shaker with ice. Shake to chill and combine. Strain into a highball glass filled with ice, top with club soda and garnish with a rosemary sprig.


“One thing I love about this hot toddy, that you don’t see in a standard hot toddy recipe, is the addition of ginger! It adds the perfect amount of spice and provides what I like to call the ‘warm hug’ feeling while you drink it! I grew up with those flavors: Any time I had a cold or didn’t feel well, my dad would give me hot water with lemon, ginger, and honey, and it would always make me feel better! Those ingredients, to me, have always been the cure for what ails you.” —Amy Probasco, cocktail consultant at Beam Suntory


2 parts Basil Hayden’s Kentucky Straight Bourbon

2–3 slices of ginger, peeled

4–5 dashes Angostura bitters

Cinnamon stick or grated cinnamon

Method: In a saucepan over medium-heat, heat the ginger and water until almost boiling. Pour the water into a large mug, straining out the ginger. Add the honey, stirring until it is well dissolved. Squeeze and drop in the lemon wedges. Add the Basil Hayden’s and bitters, giving it another stir to incorporate all of the ingredients. Feel free to add more honey if you like it a little sweeter! Garnish with a cinnamon stick or grated cinnamon.


“The Clermont, a play on the classic Manhattan, is perfect for the season because the whiskey along with amaro and sweet vermouth present a drink with spices as well as deep notes of cacao and bitter orange peel. Cocchi di Torino sweet vermouth is light and is as bitter as it is sweet. If you’d like a more robust vermouth you could use Carpano Antica instead. Amaro Montenegro is essential to this cocktail’s complexity, however don’t be afraid to try different amari in place of it to create a whole new cocktail. Knob Creek gives a solid backbone of vanilla and oak giving it a warming quality. This cocktail is certainly stiff enough to calm your nerves during what has certainly been a wild year, but gentle enough to lift your spirits. Perfect to sip alone during a movie night or zoom party, or make two and share one with your loved one over the holidays.” —Erin Ashford, beverage director at Olamaie, Austin, TX


2 parts Knob Creek bourbon

0.75 part Amaro Montenegro

3 dashes Angostura bitters

Method: Add all ingredients into a mixing glass. Stir with ice until chilled and then strain the mixture into a coupe. Zest an orange peel and use as a twist garnish on the edge of the glass.


“The Negroni is the cocktail of the last decade and like many other timeless classics it has proved itself to be a versatile cocktail fitting of many different occasions and suitable to all the seasons. However, if you really break it down it’s a spiritous drink with a high level of flavor complexity that is befitting of the winter months. This recipe takes if one step further and adds some winter spice that makes it ideal for the holidays as a gift to friends as a festive sized serving.” —Simon Ford, founder at Fords Gin

Ingredients (Makes 1 Liter):

10 oz. cinnamon-infused Campari

10 oz. Carpano Sweet Vermouth

Method: To make the cinnamon-infused Campari, put two cinnamon sticks in a bottle of Campari overnight. Shake the bottle once or twice throughout the process. To make the drink, combine ingredients in a pot or mixing bowl. Funnel into a 1-liter bottle (may be a few ounces extra). When ready to serve, pour into a punch bowl and garnish with blood-orange wheels and cinnamon sticks and serve with punch glasses or pour into a rocks glass over ice and garnish with blood orange half-moons and grated cinnamon.


“The Peroni Regalo is a refreshing, yet cozy cocktail. Featuring bourbon and the spicy notes of cinnamon and clove, you’ll definitely want to sip it on a cold day by a fireplace. The dredged oranges and bourbon put a festive spin on the classic Peroni, plus the warm, golden color screams holiday.” —Antoni Porowski, food expert and spokesperson at Peroni


1 bottle (330 ml.) of Peroni

**Spiced Orange Slice: Slice orange into ¼ inch thick round slices. Cut each round in half. Mix sugar, ground clove and cinnamon in a small bowl or container wide enough to accommodate orange slice. Dredge orange slices fully in mixture.

Method: Muddle ½ spiced orange round (see below) in a 16 oz glass. Fill halfway with ice. Add 1.5 oz bourbon and 3 dash bitters and stir. Fill to top with Peroni. Garnish with another ½ spiced orange round.

Diversify Your Palate

It's all too easy to become complacent with our food and drink choices however, sometimes the best cocktail or dinner plate we're ever going to have is waiting around the corner. It's time to diversify your palate, and one way you can start is by making yourself one of these traditional Mexican cocktails. You don't have to cancel your Margarita Mondays, but maybe try adding Tepache Tuesdays or Chico Fridays to your weekly lineup to experiment with bringing international flavors into your home.

Watch the video: VPu0026T Recipe by Joe Schofield - BOTW2019 (July 2022).


  1. Raedeman

    already there, ATP

  2. Alrik

    You the abstract person

  3. Padric

    I suggest you visit the site, on which there are many articles on this issue.

  4. Darg

    Poor consolation!

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