Not great lighting for the image but nice shady spot to sit.

Tepache, bourbon and lime. Can’t really go wrong with the proportions, it’s good from bourbon with a splash of tepache to tepache with a splash of bourbon.

This is:

2oz bourbon

1oz lime

4oz tepache

1/2 oz orange syrup (my tepache is a little dry today, so that was too aggressive on the lime -a spiced vanilla syrup would have been better in here)

I hope you all are relaxing on Sunday too.

    • RBWells@lemmy.worldOPM
      3·
      1 year ago

      Yes, I make tepache. Basically pineapple peels fermented in a cinnamon lemonade.

      Peel two pineapples. Put the peels and core in a gallon pitcher, and save the pineapple to use as pineapple.

      Take six of lemons and/or limes, zest & juice them and put the zest, cinnamon sticks and whatever spices you want in a pot, cover with water and simmer then steep for awhile (I have done from half hour to four hours) then put 1.5 cups sugar in the warm infusion to dissolve. If lazy I juice the lemons and toss the whole rinds in the pot - don’t let it sit too long if you do that.

      Cool the sweetened infusion and add the juice from the citrus. Strain it into the pitcher, add water to fill it if you need to. Cover loosely and stir at least once a day until it gets fizzy - can be 2 days or a week but as long as it smells good it’s fine.

      Strain and bottle it, refrigerate immediately.