Habanero-Pineapple Tepache

makes .5 G

INGREDIENTS:

Tepache
1.5kg pineapple
200g piloncillo sugar
150g raw turbinado sugar
5g cinnamon sticks
8g habanero pepper
1 t coriander seed
1 t grains of paradise
1 star anise

DIRECTIONS:

Slice the pineapple into pieces using the skins tops and core.  The entire pineapple should be used for the tepache to ensure the best flavor.  It should yield about 9-10 cups.
Add the pineapple, sugars, spices and pepper into a 1 G glass jar.  Cover the mixture with 2 liters of warm water.  Stir until completely combined and cover tightly.  Allow the mixture to slowly ferment in a room temperature area 75-78 degrees for 2-3 days.
Use a spoon to remove any solids that rise to the top of the mixture and discard.  Strain through a fine mesh strainer or colander.  Transfer into another container and cover.  Allow to ferment once again overnight, then refrigerate.
Serve over ice and garnish with fresh pineapple.

Cocktail recipe:
2 oz. habanero-pineapple tepache
2 oz. bourbon
1 oz. simple syrup 1:1
.75 oz. lime juice

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