Scotch bonnet tepache margaritas

Combine the sugar and water in a 3 litre jar and stir to dissolve the sugar

Trim the top off the pineapple and discard it, then wash the outside of the pineapple with water

Trim off the pineapple peel and roughly chop, then add them to the water and sugar mixture with the Scotch bonnet chilli

Chop up the fruit and reserve it for another use, adding the core to the pot with the peelings. Weigh the peelings down with a small (sterilised) dish or a fermentation weight

Cover the top of the jar with some muslin or a clean cloth and set aside at room temperature for 24-36 hours. It’s fermenting when some white froth appears on the surface - this is harmless but should be removed periodically

Once the tepache is fermented to your liking, strain it into a container and refrigerate

To make the tepache margaritas, fill a cocktail shaker with ice, 25ml tepache and all the ingredients margarita ingredients

Shake hard until the outside of the shaker beads with moisture, then strain into two glasses and garnish with the fresh pineapple