Recipe: Tepache Toast

Crafted for Carabuena Tequila by Gabe Ford, the “Tepache Toast” is our take on a traditional New Year’s Champagne toast — rewritten through agave, fermentation, and Mexican terroir.

The bubbles come from Tepache Sazón, a bright, lightly sparkling Mexican fermented beverage made from pineapple rind, piloncillo, and warm spices, giving this cocktail natural acidity, subtle sweetness, and festive carbonation.

PREP IT

• 1 oz. (30 mL) Carabuena Tequila Blanco

• 3 oz. (90 mL) Tepache Sazón

• 0.75 oz. (20 mL) house-made lime cordial (recipe included below)

• 0.5 oz. (15 mL) Distillado de Piña

• Garnish: pineapple prong & sphere

MAKE IT

Add Carabuena Tequila, lime cordial, and Distillado de Piña into a mixing glass. Add ice & stir 12-15 seconds to chill and dilute. Top with Tepache Sazón. Serve in a stemmed glass for that celebratory New Year’s vibe.

Recipe: Lime Cordial

PREP IT

• 500 mL fresh lime juice (from about ~12-15 limes)

• 215 g white sugar

• Zest of 6 limes

• Optional: 5 g citric acid

• Optional: 3 g malic acid

• Optional: 1–2 lime leaves

• Optional: 0.25–0.5% salt

MAKE IT

Pour sugar into a mixing bowl, and zest 6 of the limes over it. Let sit for 5–10 minutes to draw oils into the sugar (“oleo-lite” effect).

Pour fresh lime juice over the sugar & zest, and stir until fully dissolved.

Add acids (optional, but recommended) and stir to fully dissolve. Strain using a chinois or fine mesh to remove zest particles. Bottle and chill in refrigerator until use.

¡SALÚD!

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