Tepache Collins

Justin Elliott, Qui | Austin, TX

At Qui in Austin, bartender Justin Elliott crafts his own tepache, a traditional Mexican beverage made from fermented pineapple and exotic spices. He combines the semi-bubbly pineapple base with rum—white or golden, your choice—lemon, honey and fresh aromatic Thai basil. The tepache takes the place of soda as it would in a regular Collins while the other elements support and highlight its complexity.


Serving: 1

  • 1 1/2 ounces rum, white or golden
  • 1 1/2 ounces tepache, Qui's recipe
  • 1/2 ounce lemon juice
  • 1/2 ounce honey syrup (2:1, honey:water)
  • 2-3 leaves Thai basil

Garnish: mint sprig and Thai basil leaf

  1. Add rum, lemon juice, honey syrup and Thai basil to a Collins glass.
  2. Muddle basil lightly to release oils.
  3. Add tepache and top with crushed ice.
  4. Garnish with a straw, mint sprig and Thai basil leaf.

Tagged: DIY, pineapple, Qui, rum, tepache