A Pine Day for Coffee

Authoraundrer

A tropical, easy summer drinking cocktail with a coffee twist. How pine is this one?

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 60 ml Mr. Black Coffee Liqueur
 15 ml Black Spiced Rum
 15 ml Lime Juice
 1 tbsp Maple Syrup
 240 ml Tepache
 4 dashes Orange bitters
 Tonic Water (to top)
1

Stir all the ingredients together and enjoy.

Tepache (Double Fermented)
2

Place rinds and core of a pineapple is a large glass container/ mason jar. Toast 1 cinnamon stick, 10 coriander seeds, 4 black peppercorns, 5 cloves, 2 star anise and add to jar. Also add, 2 bay leaves, 1 crushed ginger (with skin) and 1 cup of sugar (preferably brown or raw). Fill container with water, mix and cover with a tea towel and a rubber band. After 3 days in a dark place or when the tepache tastes barely sweet, strain and decant them into flip top bottles. Leave in a dark place again. Since we're in Australia, burp it every 8-12 hours and after a day / day and a half when fizzy place and fridge and consume when cold.

Ingredients

 60 ml Mr. Black Coffee Liqueur
 15 ml Black Spiced Rum
 15 ml Lime Juice
 1 tbsp Maple Syrup
 240 ml Tepache
 4 dashes Orange bitters
 Tonic Water (to top)

Directions

1

Stir all the ingredients together and enjoy.

Tepache (Double Fermented)
2

Place rinds and core of a pineapple is a large glass container/ mason jar. Toast 1 cinnamon stick, 10 coriander seeds, 4 black peppercorns, 5 cloves, 2 star anise and add to jar. Also add, 2 bay leaves, 1 crushed ginger (with skin) and 1 cup of sugar (preferably brown or raw). Fill container with water, mix and cover with a tea towel and a rubber band. After 3 days in a dark place or when the tepache tastes barely sweet, strain and decant them into flip top bottles. Leave in a dark place again. Since we're in Australia, burp it every 8-12 hours and after a day / day and a half when fizzy place and fridge and consume when cold.

A Pine Day for Coffee

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