DRY J ANUARY
RECIPES DIY JANUARY SAM ADAMS, DRINKS MAKER EXTRAORDINAIRE AT VANDERLYLE RESTAURANT, SHARES TWO DELICIOUS ALCOHOL-FREE TIPPLES TO TRY AT HOME
TEPACHE
happens without you needing to worry about it! Traditionally there’s no chilli or ginger used, but we enjoy adding a slight bit of heat to the drink, especially during the colder months – but if you’re not keen, you can leave them out. 1. Pop the sugar and water in a saucepan and keep on a very low heat. Stir until the sugar is dissolved. Add the cinnamon and cloves and leave to cool. 2. Give the pineapple a wash, then cut off the top and base. Chop the pineapple into chunks and pack as much of the core and skin into the jar as you can – eat the rest (you can also throw a few chunks into the jar as well if you like, but I wouldn ’ t go too crazy!). Pour the sugar water, cinnamon and cloves into the jar, making sure that the pineapple is fully submerged. Cover the jar with a muslin and leave for two to three days at room temperature, checking it from
time to time. As soon as you see it starting to froth, this means you’re in business and the fermentation has started. At this stage, you can taste it. If you’d like to keep it going for a while longer you can, but if not, you can stop the ferment. Please be aware that if you do leave it to ferment any longer it may produce some alcohol in the process! 3. S train and transfer liquid into sterilised bottles, seal them and store in the fridge for up to five days. If you’d like to get it slightly carbonated, I would suggest using a flip top bottle and store it at room temperature for a few days – this gives you more of a delicious non-alcoholic, fruity, beer-style drink. Make sure you ‘burp’ it within the first 24 hours to release some of the gas, so that it doesn’t explode in the kitchen! Serve over ice, with soda water if you wish, or on its own, if naturally carbonated.
WHAT YOU NEED • 200g demerara or other brown sugar • 600ml filtered water • cinnamon stick • 4 cloves • 1 chilli • 2 slices of ginger • 1 small/medium pineapple
HOW TO MAKE IT At Vanderlyle, fermentation has been a key technique used in our pairings and our dishes: ranging from kombucha to switchels and enjoying a glass of tepache with family meals. Originating in Mexico, this fermented pineapple drink is made up from the skin of the pineapple, combined with spices for a two- or three-day ferment. It’s easy to make: simply throw everything in with each other and the magic
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