Description
The signature cocktail from Comal Restaurant in Cabo San Lucas
Ingredients
Scale
- 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