Tepache Highball

Tepache HighballIngredients:
1.5 oz Hennessy V.S.O.P Privilège Cognac
4 oz tepache*
2-3 dashes bitters
Garnish: Pineapple wedge
Glass: Collins

1 pineapple
1 cup brown sugar
3 cloves
1 cinnamon stick
2 liters water

For the Tepache, rinse pineapple and using a sharp knife, cut the peel and slice or chop the pineapple pulp. In a large glass pitcher, combine pineapple peels, sugar, cinnamon stick, cloves, and two liters of water. Cover the container with a cheesecloth to allow the brew to breathe and leave in a warm spot for approximately 24 hours. With a wooden spoon, remove the white foam formed on top of the liquid. Loosely cover again and rest for another 24 hours. Strain the liquid and transport to a new pitcher; refrigerate to allow mixture to cool before serving.

For the cocktail, add all ingredients to a shaker tin with ice and shake; strain over ice into a Collins glass and garnish with pineapple wedge.

Recipe and photo courtesy of Hennessy.