I am making tepache, and juiced the fruit of the pineapples. This is heavenly, if you don’t have the pineapple Amaro a spiced and slightly bitter but not too heavy amaro, like Toscana might work, or Ancho Reyes original but I highly recommend the Heirloom for fruity drinks, it’s so good.
2 oz fresh pineapple juice
2 oz bourbon (stronger is better)
1 oz Heirloom Pineapple Amaro
1 oz lime juice
Tajin
I first mashed the tajin in a mortar and pestle. Wiped the rim of the glass with the squished lime and rolled it in the tajin, put big ice cube in the glass. Then shake everything else together and pour into prepared glass. My pineapple juice is very, very sweet this time, you might need to adjust if you have a more acidic one.
It’s a Mexican seasoning with lime, chili powder and salt. You can probably find it in most grocery stores, it’s pretty common.
Here in LA, Tajín is often found in the produce section because it’s used for “Mexican street fruit.” (i.e. sprinkled on cut melons, mango, pineapple, sometimes cucumber etc. and a squeeze of lime.)
Excellent, thank you!
Very strong on the lime taste. WONDERFUL stuff for lots of seasoning!
Try it on fruit sometime. It’s incredible there. I never really cared for melons or mangoes but Tajin makes them delicious.