the...it's been a while

Name: the...it's been a while
Ingredients: 1 oz OFTD Rum; 0.5 oz Wrey & Nephew Rum; 0.5 oz Apricot Liquor; 0.3 oz BG Reynolds Falernum Tropical Cocktail Syrup; 0.5 oz BG Reynolds Passion Fruit Tropical Cocktail Syrup; 1.5 oz Fresh Pineapple Juice; 0.5 oz Lime Juice; 1/2 dash(es) Tiki Bitters; 2 oz Tepache

+ 3 Likes

By Lucas

Made with a product from a current or former Crafted Pour partner. The creator may have received free product or other incentives from the brand.

Submitted on: August 14, 2022

Refreshing

Seasonal

it's been a while since i posted a cocktail recipe or got creative with my cocktail making. the drink itself feels like a nice amalgamation of what my time exploring cocktails summed up - a newfound love of rum & Tiki culture, an excitement at home fermentation and a cocktail that balances sweet, sour, spice and boozy notes.

Ingredients

1 oz
OFTD Rum

0.5 oz
Wrey & Nephew Rum

0.5 oz
Apricot Liquor

0.3 oz
BG Reynolds Falernum Tropical Cocktail Syrup

0.5 oz
BG Reynolds Passion Fruit Tropical Cocktail Syrup

1.5 oz
Fresh Pineapple Juice

0.5 oz
Lime Juice

1/2 dash(es)
Tiki Bitters

2 oz
Tepache

Instructions

Garnish

pineapple fronds and dehydrated lime wheel

Build

Shake & Strain

Glass

By Lucas

Cook/bartender

I am an amateur home cook and home bartender who loves spending time creating new recipes. Hvaing fun with unique ingredients and flavors is a release that allows me to both unqind and access my creative side. Nothing bring me more joy than creating something that puts a smile on someone else's face. ...

Other Recipes by Lucas

Is It Saturn?

Paging Dr.Funk

shake all but tepache and strain over crushed ice. top with tepache

Editor's Note

A high-ester rum blend gets a modern twist with a tepache float. The fermented pineapple topper adds a funky, effervescent lift to the rich passion fruit and spice notes.

Links

BG Reynolds

Ratings & Comments (1)

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Crafted Pour

16 September 2026

This sounds like a fantastic, complex tiki creation! Do you happen to have a favorite recipe for the tepache you use, or do you have a preferred method for making it at home?