Piña De Mi Corazon

Cari Hah | Los Angeles

For this drink, Los Angeles bar manager Cari Hah turns to tepache, a Mexican fermented beverage made using the rind and pulp of the pineapple, for inspiration. “I like the idea of using something that is considered waste to create a component of the cocktail,” says Hah, whose mulled punch combines homemade tepache and pineapple juice simmered with allspice, star anise, cinnamon, cloves, black pepper and cardamom. It’s then combined with El Tesoro™ Reposado Tequila. “El Tesoro™ Reposado has a beautiful balance of barrel influence while still keeping a full agave flavor,” says Hah. “The honey, vanilla and caramel notes that the light aging lends to the agave flavor melds perfectly with the spices in this cocktail.” While name of the drink means “the pineapple of my heart” it’s also a play on the piña, the heart of the agave plant, giving it a double meaning: “The heart of my heart.” For Hah, that would be tequila.

Ingredients

Serving: 1

  • 1 1/4 parts El Tesoro™ Reposado Tequila
  • 4 parts Hot Ponche Mix (see Editor's Note)

Garnish: Freshly grated cinnamon

Directions
  1. To an Irish Coffee mug or 6-ounce tempered glass, add the El Tesoro™ Reposado Tequila.
  2. Top with a ladle full of Hot Ponche Mix.
  3. Garnish with freshly grated cinnamon.
Editor's Note

Hot Ponche Mix
2 liters tepache (recipe below)
1 pineapple, juiced
2 cups unfiltered apple juice
8 cinnamon sticks
1/2 cup lightly crushed cardamom pods
1 tablespoon cloves
4 allspice berries
1 teaspoon black peppercorns
8 star anise pods
peel of 1 orange
peel of 1 lime
peel of 1 lemon

Add all of the ingredients to a large pot over medium heat and bring to a boil. Once it is at a rolling boil, lower the heat to simmer for 10 minutes. Transfer to a slow cooker to keep warm for serving.

Tepache
1 whole pineapple
1 cup turbinado sugar
3 cinnamon sticks
5 cloves
2 liters water

Rinse the pineapple and trim the outer peel from the fruit, reserving the peels. Cut up the fresh pineapple and add it a blender, mixing until fully blended. Strain the mixture through a cheesecloth, wringing it out to get as much juice as possible. Reserve the remaining juice for the Hot Ponche Mix and keep the pulp for the tepache. In a large glass pitcher or container, combine the pineapple peels, pineapple pulp, turbinado sugar, cinnamon sticks, cloves and water. Stir to combine. Loosely cover the pitcher with a cheesecloth or plastic wrap, allowing the brew to breathe.

Allow to infuse for 24 hours. With a spoon, remove the white foam that has formed on top of the liquid. Loosely cover again and let rest at room temperature for another 24 to 36 hours. (Do not allow the brew to ferment longer than the above time period or it will turn to vinegar.) Strain, bottle and refrigerate.

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