this post was submitted on 01 Jan 2024
87 points (96.8% liked)
Cocktails, the libationary art!
1744 readers
2 users here now
A place for conversation about cocktails, ingredients, home mixology, the bar industry or liquor industry, glassware - this is not an exhaustive list. If you think it's in some way related to cocktails it's probably fine.
If you post something you didn't create give credit whenever possible.
Pictures and recipes are encouraged when posting a drink as a standalone post. Example of an ideal drink post:
https://lemmy.world/post/13010582
We love garnishes.
Remember the code of conduct, keep it nice. In terms of cocktails- specific etiquette that might be different from other communities:
Mentioning your blog, insta, website, book or bar is allowed, yes. For now at least, we do allow self-promotion. If it gets out of hand this might change.
A good post with a drink you don't like is still a good post! Try not to conflate the drink and the post or poster. If someone has a relevant title, gorgeous photo and clearly formatted recipe of what you consider a truly terrible drink, a comment is more appropriate than a downvote.
On that topic: Polite critique/reviews of drinks (or posts, images, etc.) is allowed here. Encouraged , even. It's a good tool for improving your drinks and content. Really, just be nice.
founded 1 year ago
MODERATORS
A place to post recipes and links to recipes for delicious, complex, non intoxicating beverages.
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Pineapple Tepache - low alcohol ferment
Equipment - a pot and a one gallon (4 liter) pitcher of glass or plastic
Ingredients -
Water
2 pineapples
6 of lemon or lime, or a mixture
1.5 cups sugar
4 cinnamon sticks
Other spices if you like - black pepper, nutmeg, dried hot peppers are all things I've put in here.
Process-
Bring a few cups of water to a gentle simmer. Meanwhile, peel the 2 pineapples, generously, the way you always want to but feel like you are wasting fruit. Put the peels and cores in the pitcher and save the pineapple to use as pineapple. Juice the lemons and limes into a cup and toss the rinds into the simmering water, along with the cinnamon sticks and any spices. Simmer a few minutes, stir in the sugar until dissolved then take off the heat and let it cool. It looks like a lot of sugar but some gets eaten by the yeast. Once cool, mix with the citrus juice and strain this mixture into the pitcher with the pineapple peels. Add more water if needed to fill the pitcher. Cover loosely and stir twice a day with a clean big metal spoon until it looks bubbly, then strain it, bottle and refrigerate.
Simple tepache - peel the pineapple as above, chuck it into the pitcher, add water to cover and the sugar and cinnamon sticks, no lemon or other spices, cover loosely and proceed as above.
Fermented pineapple soda - make the fancy tepache but juice the pineapple fruit and refrigerate the juice. Once the tepache is done, put it back into the pitcher (wash the pitcher first) and mix in the pineapple juice. Leave this loosely covered a day or two, it will get fizzy.