- 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
- 1 cup fresh pineapple chunks
- 1 cup piloncillo*
- 1 cinnamon stick
- 6 large peppercorns
- 3 whole cloves
- 8 cups water
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.