La Condesa's Tepache Margarita

Name: La Condesa's Tepache Margarita
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 14 grams agave nectar; 2 Tbsps Aji-amarillo peruvian chili paste, such as Goya or Incas Food; 2 Tbsps peeled and diced ginger root; 1 teaspoon honey; 35 grams juice from about 3 limes; 21 grams orange liqueur such as Patron Citronge; 1 wedge of pineapple for garnish; 57 grams blanco tequila such as El Jimador; 59 milliliters yuzu juice (see note above)

L Head to the store and pick up agave nectar, orange liqueur such as patron citronge, blanco tequila such as el jimador, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

To make the tepache, mix diced pineapple, yuzu juice, ginger, chili paste, and honey in a glass container. Cover it tightly with plastic wrap and store at room temperature in a shady spot. After 3 days, scrape off the floating "cap" and discard without disturbing the liquid. Cover and allow it to ferment for 3 more days. Scrape the "cap" again and strain the liquid through cheese cloth. Store tepache in the fridge for up to 5 days.

Ingredients you will need

Chili Paste

Yuzu Juice

Pineapple

Cheese

Ginger

Honey

Wrap

Equipment you will use

Cheesecloth

Plastic Wrap

To make the cocktail, combine the tequila, orange liqueur, lime juice, tepache, and agave nectar in an ice filled cocktail shaker. Shake for 15 seconds and strain the cocktail into an ice-filled Collins glass.

Ingredients you will need

Orange Liqueur