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25th October 2021


Tepache is said to be Kombucha’s newest competition. Popular in Mexico, this pineapple and cinnamon-based beverage is the perfect sustainable option, with the pineapple skin and core being the star of the show…


  • 1/2 pineapple (cut into 1 inch chunks)
  • 500ml water
  • 50g brown sugar
  • 1/2 cinnamon stick
  • 45ml Jose Cuervo tequila
  • ½ fresh lime
  • 1 x pineapple leaf (to garnish)


  1. Prepare the Tepache by combining the brown sugar and water until the sugar has dissolved. Add the pineapple chunks and cinnamon stick and cover with a cheese cloth or towel (do not seal completely – it needs to be able to breathe).
  2. Allow the Tepache to ferment for 2-3 days.
  3. Once the Tepache has fermented, pour it into a glass and add the Jose Cuervo tequila and the juice of half a fresh lime.
  4. Add the pineapple leaf to garnish.
Zero Waste Cocktails – Joe-Tepache-1

Through the Valley

With flavours of sweet banana and pineapple, this cocktail makes us dream of white sandy beaches littered with leafy palm trees and coconuts…


25ml rum infused with banana skin

25ml banana liquor

10ml cocoa liquor

50ml pineapple juice

10ml lime juice

1 x dehydrated banana chip (for garnish)


  1. Soak a banana skin in 100-200mls of rum for a day or two.
  2. Pour the pineapple juice into a cocktail shaker half-filled with ice and add the banana liquor, cocoa liquor, 25mls of the banana-infused rum and lime juice.
  3. Shake well and then strain into a tall glass.
  4. Add the dehydrated banana chip to garnish.
Carlo Fraiese – Head Bartender – Resized-5

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