Tepache

World cuisine has been unkind to the pineapple – it rarely features beyond being speared with cubes of cheese on cocktail sticks, dotted over the top of a pizza with processed ham, or canned in syrup and then fixed into some weird upside-down doughy pudding. Thankfully, Mexicans treat it with a lot more respect, using it to make this quick and easy sparkling drink. Fermentation starts naturally as a result of action from the frisky wild yeasts which reside on the pineapple rind. And, what’s