Nahua Sour

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Embark on a journey to pre-Columbian Mesoamerica with a signature Sour cocktail that pays homage to an ancient elixir with a contemporary twist.

Tepache, a revered beverage rooted in history, takes center stage in this drink. Historically crafted from maize, this fizzy beer-like potion is now typically made by fermenting pineapple peel with spices and is enjoyed throughout Mexico.

The allure of tepache is more than a mere taste; it’s a connection to bygone eras. As the earliest known records echo from “The Universal History of the Things of New Spain,” a remarkable manuscript compiled in 1569, a vivid tapestry of cultural exchange unfolds. This intricate document, a collaborative effort between a Franciscan friar and local Nahua men, introduces us to tepache’s ancestral origins, unveiling a world where knowledge and illustrations merge to immortalize a centuries-old tradition.

With a daring departure from tradition, our rendition takes the tepache journey to uncharted territories. Instead of its familiar effervescence, we reimagine it as the heart and soul of a tantalizing Sour cocktail.

Wild chamomile (𝘔𝘢𝘵𝘳𝘪𝘤𝘢𝘳𝘪𝘢 𝘥𝘪𝘴𝘤𝘰𝘪𝘥𝘦𝘢) delicately garnished the drink, and provides the undertones of fresh pineapple straight into the nose. Sometimes known as pineappleweed, this variety of chamomille usually exhibits a strong pineapple scent. My local variety has a more complex, fruity flavor profile, that encompasses citrus, pineapple, and a spicy herbal note, reminiscent of tansy and thyme.

The Pineapple Tepache Sour thus, emerges as a contemporary ode, a bridge between epochs, and an exploration of flavors that transcend time.

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