Tepache: Summer Drink from Mexico

Cut the pineapple and ginger into small pieces, place in one or two carafes and pour water over them. Squeeze the allspice grains a little and add with the cane sugar. Let the whole thing ferment in the sun for two days.

When foam forms and bubbles rise, the tepache is almost ripe. Now take the carafes out of the sun. The drink can continue to ferment for a few days at room temperature. Then just pour everything through a sieve, put in ice cubes - ready to enjoy! As an alcohol component, rum or pitu go well with it - just a shot of it in the glass, and a summer cocktail is ready