Restaurant Comal in Cabo San Lucas is one of the most creative and breathtaking restaurants in the area. With a razor sharp focus on contemporary takes on traditional pan-Latin American dishes, any visit to the restaurant is a whirlwind exploration of flavors and traditions.
But it’s not just the food on the plate that shines at Comal. The cocktails are just as exciting. Often drawing from local flavors, but with surprising elements – they are elegant, exciting and always incredibly delicious. 
Try this Sonora Comercial cocktail for instance. The signature cocktail of the restaurant, it features eucalyptus, tequila and homemade Tepache – a fermented beverage made from the peel of pineapples. Tepache in itself is wonderfully refreshing over ice on a hot summer day, so even if this recipe gives you plenty of leftover – you’ll be able to enjoy it as a non-alcoholic drink for days.
If you don’t have time to wait for the Tepache to ferment, you have our official permission to buy it from the grocery store.
Read more about Restaurant Comal here.
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Sonora Comercial Cocktail
- Yield: 1 cocktail 1x
Description
The signature cocktail from Comal Restaurant in Cabo San Lucas
Ingredients
- 2 oz Tequila Patron Silver
- 2 oz Tepache
- 1 oz Lime Juice
- 1 o Eucalyptus Syrup
- Dry eucalyptus or sage leaf for garnish
For the Tepache
- Skin from two whole pineapples
- 6 tbsp Molasses sugar
- 2 Cinnamon sticks
- 5 pc Cloves
- Peel from one orange
- 1 qt water
Instructions
For the Tepache
- Place all the ingredients in a glass container with a lid and let it ferment for 5 days at room temperature and away from the sun. This recipe can be stored for up to 1 month in a closed container in the fridge.
For the Cocktail
- Pour all ingredients into a tumbler filled with shaved ice and stir. Garnish with a dry eucalyptus leaf lit at the tip to add a smoky effect.
- Category: Alcoholic drinks, Cocktail
- Cuisine: Mexican
