We’ve all tried a Pina Colada, the sweet and frosty beverage made famous by my kin in Puerto Rico, but have you ever heard of a Chi Chi? The Vodka alternative to an island favorite was first slung by none other than Don the Beachcomber. This prebatched take on the classic Chi Chi cocktail is turned upside down with the addition of Tepache, a deliciously fermented pineapple soda from Mexico. The result is a tropical burst of flavor, a lightly carbonated cocktail that will transport you to a beachside paradise.
If you’ve ever been curious about making your own fermented sodas at home, Tepache is a great beginner’s brew! It’s a breeze to make, and the variations on the recipe are endless, allowing you to experiment with different flavors until you find the one for you. From lounging on the beach to enjoying a backyard BBQ, this prebatched cocktail is perfect for all your summer sips.
Chi Chi Spiked Tepache
Makes 16 Cocktails
- Tepache (recipe follows)
- 16-20 oz Northwest Spirits Savor Spear® Vodka
TEPACHE
- 1 Whole Ripe Pineapple, top & bottom removed, cut into large cubes, keep the skin on
- 2 Liters Organic Coconut Water
- 2 cups Piloncillo (or brown sugar)
- 2 cinnamon sticks
- 2 Vanilla beans
- 2 thumbs fresh ginger, sliced
- Zest of 2 Oranges
- Zest of 2 Limes
- 2 habaneros cut in half (optional)
- 2 68-oz clip-top glass jars
- 4-5 25.4 oz flip-top glass bottles
- Water
FIRST FERMENTATION
Divide all ingredients between two large flip-top jars (each 68 oz), stir, and ensure the sugar dissolves completely. Add water to fill the remaining jar so the jars are as full as possible. Leave the top slightly ajar to let the tepache breathe during fermentation. Store away from direct sunlight or cold drafts and check daily for activity. Tepache generally has a fast fermentation of 2 to 3 days, depending on your room temperature, but it can go much longer. You will be looking for tiny bubbles floating up when agitated. This means it is ready for its second fermentation.
SECOND FERMENTATION
When your tepache has become noticeably active, give it a taste! Once you are happy with the flavor, strain out all solids and evenly divide the liquid between 4 flip-top bottles suitable for soda or beer. The bottles will only be about 2/3 full, so they can build pressure and leave room for the Vodka added later on.
Tip: You can reuse your tepache fruits and spices for a second batch to get the most out of them!
Close the flip tops of each bottle and let them ferment for a second round, building up their carbonation (1-2 days). I like to store these in a bucket in the garage with a towel over them just to be safe, but don’t forget them, or you will have a mess on your hands. Once ready, carefully open each bottle and release some gas from the bottle to check their carbonation and then store in the fridge to chill.
Once the bottles have chilled, add 4-5 ounces of Vodka or more to each bottle, seal the bottles, and store them in the fridge until ready to drink. Best to serve within 2 weeks of second fermentation for best flavor.
