Tepache-ilada

Tepache-ilada

By
From
Pickled
Makes
enough for 1

by Missy Flynn, Bar Boss & Owner of Rita’s

Missy and I served this as part of a Day Of The Dead Party we hosted together in the downstairs Night Elm bar at Rita’s a year ago. It’s Missy’s twist on michelada, a spiced cerveza (beer), and it’s one of her favourite ways to use tepache. ʻThe tepache adds depth and sweetness from the pineapple and a spiciness that wakes you up. The beer bubbles party with the pineapple bubbles. If you’re smart enough to prepare this in advance, it will see you through a hangover in a flash.’ To make a quick and delicious beer cocktail you can prepare tepache in advance and store it in the fridge alongside a crate of beer and some fresh limes. You don’t need much else.’

Ingredients

Quantity Ingredient
lime wedge, to serve
sea salt
1-2 tablespoons tepache, (see previous recipe)
1 tablespoon fresh lime juice
mexican hot sauce, of choice (something slightly sweet works best, like Valentina or Cholula), to taste
pinch cracked black pepper
dash worcestershire sauce
ice cubes, to serve
mexican beer, dark or light, 1 bottle per person
sliced red chilli, to serve

Method

  1. Use the lime wedge to rub the rim of a beer glass, then dip it into the salt.
  2. Add the Tepache, lime juice, hot sauce (I like mine hot!), pepper and Worcestershire sauce.
  3. Fill the glass with ice, top up with beer, and add chilli and a lime wedge, if you like. Mix, drink, enjoy.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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