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