• 1oz Deanston Virgin Oak
• 1/3oz (10ml) Amaro
• 1 dash bitters
• 1/3oz (10ml) Orange Juice
• .10oz (3ml) Tepache*
• Garnish Orange Zest

Add everything including orange zest to a shaker, fill with ice and shake for 15 – 20 seconds. Strain into ice filled glasses and add a simple orange peel garnish.

* Tepache

Take the pineapple rinds from a pineapple and give them a good rinse.

For 1 litre of pineapple scraps, put two litres of water.

Combine in a large cambro or glass jar:

• 1 litre of pineapple skin and scraps (roughly the leftovers from cutting up one pineapple)
• 2 litres of water
• 1 stick of cinnamon
• 3 cloves
• 2 cups of sugar