Tequila & Pineapple

Tequila Blanco, Passion Fruit Liqueur, Pineapple Eau de Vie, Tepache, Lime

Bartender Chris Chernock of asterid by Ray Garcia | Los Angeles

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Adapted by StarChefs | March 2024

INGREDIENTS

Tepache:
Yield: 2 quarts
1 pineapple, skins and core reserved
1 cup evaporated cane sugar
3 cloves
1 stick cinnamon

Pineapple Gum Syrup:
Yield: 2 quarts
1.2 kilograms granulated sugar
64.3 grams gum arabic
6 grams citric acid
1.2 kilograms pineapple juice

To Assemble and Serve:
Yield: 1 cocktail
¾ ounce lime juice
1 ounce pineapple juice
1 ounce tequila blanco
½ ounce Chinola passion fruit liqueur
½ ounce Matchbook Distilling smoked pineapple eau de vie
Dehydrated pineapple slice

METHOD

For the Tepache:
In a large nonreactive container, combine all ingredients and 64 ounces filtered water. Cover with a cheesecloth and let sit in a warm place for up to 4 days, removing any white foam that accumulates. Strain, bottle, and refrigerate.

For the Pineapple Gum Syrup:
Heat the water bath of an immersion circulator to 145°F. In a Vitamix blender, combine sugar, gum arabic, and citric acid. Add juice and blend additional 2 minutes, or until fully combined. Transfer to a vacuum bag. Seal and cook sous vide 2 hours. Let cool over an ice bath, then strain, bottle, and refrigerate.

To Assemble and Serve:
In a shaker tin, add citrus juices, tequila, liqueur, eau de vie, and ¾ ounce Pineapple Gum Syrup, and ice. Shake, then add 2 ounces Tepache. Strain into a Collins glass with ice. Garnish with dehydrated pineapple

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