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1
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For the Tepache Gin, combine Gin, fresh pineapple, cinnamon sticks, star anise and cloves.
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1
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For the Tepache Gin, combine Gin, fresh pineapple, cinnamon sticks, star anise and cloves.
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1
|
For the Tepache Gin, combine Gin, fresh pineapple, cinnamon sticks, star anise and cloves.
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1
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For the Tepache Gin, combine Gin, fresh pineapple, cinnamon sticks, star anise and cloves.
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2
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Cook sous-vide at 52.5°C for 1 hour, rest overnight, then strain and bottle.
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2
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Cook sous-vide at 52.5°C for 1 hour, rest overnight, then strain and bottle.
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2
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Cook sous-vide at 52.5°C for 1 hour, rest overnight, then strain and bottle.
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2
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Cook sous-vide at 52.5°C for 1 hour, rest overnight, then strain and bottle.
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3
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Pre-batch all ingredients, using coconut water for dilution.
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3
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Pre-batch all ingredients, using coconut water for dilution.
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3
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Pre-batch all ingredients, using coconut water for dilution.
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3
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Pre-batch all ingredients, using coconut water for dilution.
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4
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Pour coconut oil into an empty Campari bottle and swirl it over crushed ice until the oil turns into butter, creating a coconut-butter coating.
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4
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Pour coconut oil into an empty Campari bottle and swirl it over crushed ice until the oil turns into butter, creating a coconut-butter coating.
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4
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Pour coconut oil into an empty Campari bottle and swirl it over crushed ice until the oil turns into butter, creating a coconut-butter coating.
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4
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Pour coconut oil into an empty Campari bottle and swirl it over crushed ice until the oil turns into butter, creating a coconut-butter coating.
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5
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Add the pre-batched drink and let it rest inside for at least 12 hours.
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5
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Add the pre-batched drink and let it rest inside for at least 12 hours.
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5
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Add the pre-batched drink and let it rest inside for at least 12 hours.
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5
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Add the pre-batched drink and let it rest inside for at least 12 hours.
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