Margarita de Tepache

Mezcaleria Oaxaca | Seattle

This take on the tequila-based classic gets a boost from the slight effervescence and funk lent by the tepache, which also stands in for the lime. The housemade tepache is a collaborative recipe from the Mexican bar team.

Ingredients

Serving: 1

  • 2 ounces espadín mezcal, preferably 400 Conejos
  • 2 ounces espadín mezcal, preferably 400 Conejos
  • 2 ounces freshly brewed tepache (see Editor’s Note)
  • 2 ounces freshly brewed tepache (see Editor’s Note)
  • 1 ounce orange liqueur, preferably Casa D’Aristi Narano
  • 1 ounce orange liqueur, preferably Casa D’Aristi Narano

Garnish: Tajín rim, dried pineapple slice and cinnamon stick

Directions
  1. Rim a rocks glass with Tajín seasoning.
  2. Combine all ingredients in a shaker with ice and shake well.
  3. Pour into the prepared glass and garnish with the dried pineapple and cinnamon stick.
Editor's Note

Tepache
rinds of 2 pineapples
2 cones piloncillo
7 cinnamon sticks
4 gallons water

1. Add the rinds, piloncillo and cinnamon sticks to a glass aguas frescas vitrolero (or similar 5-gallon drink dispenser).
2. Let sit at room temperature for 5 days, checking daily. The tepache should produce bubbles, indicating fermentation.
3. Strain the solids, and refrigerate in a glass container for up to 4 days.

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