Drink
La Piña Furtiva (The Sneaky Pineapple)
Recipe by Joe Goldsmith, Livery | Photography by Jennifer L. Rubenstein A mind-blowing spring drink, La Piña Furtiva is the perfect mix between a Mimosa and a Margarita. Serve this up with pulled pork empanadas and you have the perfect Sunday treat. This libation includes an ingredient called tepache, a fermented pineapple beverage native to Mexico. With 10 minutes of prep and about three days of fermentation, the tepache will have the perfect balance of sweet and tart.
2 ounces blanco tequila 2 ounces homemade tepache (recipe follows) ¾ ounce fresh-squeezed orange juice ½ ounce agave nectar Dash Angostura bitters Dry sparkling wine Pineapple wedge, for garnish Combine all ingredients except dry sparkling wine in a cocktail shaker and shake well. Pour into an ice-filled Tom Collins glass. Top with your choice of any dry sparkling wine. Garnish with a pineapple wedge.
Tepache Adapted from Mexico in My Kitchen 1 cup fresh pineapple chunks 1 cup piloncillo* 1 cinnamon stick 6 large peppercorns 3 whole cloves 8 cups water Combine all ingredients in a large container. Loosely cover the container with a cheesecloth or plastic wrap, allowing the brew to breathe. Allow to sit at room temperature for 24 hours. A white foam will form on top of the liquid mixture. With a wooden spoon, remove the foam. Loosely re-cover and let rest for an additional 24–36 hours. Strain mixture into a different container and use as directed. *Raw sugar pressed into a cone shape, available at most Mexican markets. Check out our making of the Sneaky Pineapple video at EdibleIndy.com
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