Tepache Fantasma

Most people know horchata and maybe agua fresca, but tepache? This lightly fermented, spiced pineapple drink has been around since Aztec times, and it deserves way more attention. So here's my mad scientist attempt at capturing its soul in a cocktail that absolutely shouldn't work on paper but might just be brilliant. The logic goes like this: mezcal's smoke plays off pineapple the way char does on grilled fruit. Campari brings the funky bitterness you'd get from fermentation (without waiting three days). Cinnamon syrup and that pinch of salt mirror tepache's warm spices and mineral edge. The soda water keeps things light and drinkable instead of cloying. Fair warning, this is weird. The Campari-pineapple combo alone will make traditionalists nervous, and adding smoke to that? We're in uncharted territory. But that's the point. Mix one up when you're feeling adventurous and want something that challenges your palate. Maybe it's your new obsession, maybe it teaches you what doesn't work. Either way, report back. I'm genuinely curious what you think.