The Sneaky Pineapple (aka La Piña Furtiva)

A mind-blowing spring drink, La Piña Furtiva (The Sneaky Pineapple) is the perfect mix between a Mi-mosa and a Margarita. Serve this up with pulled pork empanadas and you have the perfect Sunday treat. This libation includes an ingredient called tepache, a fermented pineapple beverage native to Mexico. With 10 minutes of prep and about three days of fermentation, the tepache will have the perfect balance of sweet and tart. .

By / Photography By Jennifer Rubenstein | March 15, 2017

Ingredients

Cocktail
  • 2 ounces blanco tequila
  • 2 ounces homemade tepache (recipe follows)
  • ¾ ounces fresh-squeezed orange juice
  • ½ ounce agave nectar
  • Dash Angostura bitters
  • Dry sparkling wine
  • Pineapple wedge, for garnish
For the tepache
  • 1 cup fresh pineapple chunks
  • 1 cup piloncillo*
  • 1 cinnamon stick
  • 6 large peppercorns
  • 3 whole cloves
  • 8 cups water

Preparation

For the cocktail:

Combine all ingredients except dry sparkling wine in a cocktail shaker and shake well. Pour into an ice-filled Tom Collins glass. Top with your choice of any dry sparkling wine. Garnish with a pineapple wedge.

For the tepache (adapted from Mexico in My Kitchen)

Combine all ingredients in a large container. Loosely cover the container with a cheesecloth or a plastic wrap, allowing the brew to breath. Allow to sit at room temperature for 24 hours. A white foam will form on top of the liquid mixture. With a wooden spoon, remove the foam. Loosely re-cover and let rest for an additional 24–36 hours. Strain mixture into a different container and use as directed.

 * Raw sugar pressed into a cone shape, available at most Mexican markets.

 



Ingredients

Cocktail
  • 2 ounces blanco tequila
  • 2 ounces homemade tepache (recipe follows)
  • ¾ ounces fresh-squeezed orange juice
  • ½ ounce agave nectar
  • Dash Angostura bitters
  • Dry sparkling wine
  • Pineapple wedge, for garnish
For the tepache
  • 1 cup fresh pineapple chunks
  • 1 cup piloncillo*
  • 1 cinnamon stick
  • 6 large peppercorns
  • 3 whole cloves
  • 8 cups water
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