Scotch bonnet tepache margaritas

  • Drink
  • 2 drinks and lots of tepache
  • 45 minutes

Tepache is a fermented drink made using the peel and core of a pineapple. We’ve added a Scotch bonnet chilli to our recipe, for its fruity flavour and tingling heat. Here we have used it to make a refreshing margarita cocktail that’s perfect when you want something sour with just enough sweetness to balance it out. The tepache is also delicious in its own right served over ice, or try using it as a mixer in other long drinks.

First published in 2023




Scotch bonnet tepache

Tepache margarita

  • ice
  • 50ml of white tequila
  • 25ml of Cointreau
  • 3 limes, juiced
  • 25ml of simple syrup
  • 2 slices of fresh pineapple, for garnish


  • Muslin cloth



Combine the sugar and water in a 3 litre jar and stir to dissolve the sugar

  • 150g of sugar
  • 1.5l water

Trim the top off the pineapple and discard it, then wash the outside of the pineapple with water


Trim off the pineapple peel and roughly chop, then add them to the water and sugar mixture with the Scotch bonnet chilli


Chop up the fruit and reserve it for another use, adding the core to the pot with the peelings. Weigh the peelings down with a small (sterilised) dish or a fermentation weight


Cover the top of the jar with some muslin or a clean cloth and set aside at room temperature for 24-36 hours. It’s fermenting when some white froth appears on the surface - this is harmless but should be removed periodically


Once the tepache is fermented to your liking, strain it into a container and refrigerate


To make the tepache margaritas, fill a cocktail shaker with ice, 25ml tepache and all the ingredients margarita ingredients

  • ice
  • 50ml of white tequila
  • 25ml of Cointreau
  • 3 limes, juiced
  • 25ml of simple syrup

Shake hard until the outside of the shaker beads with moisture, then strain into two glasses and garnish with the fresh pineapple

First published in 2023

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