BONUS: Cocktails, Capitalism & the Padrekiller with Chockie Tom and Jesse Torres

We’re joined once again by Indigenous advocate, bartender, and doom metal queen Chockie Tom, as well as our resident anticapitalist cocktail creator, Jessie Torres. In this episode, we discuss how the art of crafting cocktails can be used as a medium for storytelling, exploring the role of the bartender as a sort of subversive educator. This brings us to the incredible drink these two created for our previous episode on Indigenous empowerment in the drink and hospitality industry. Recipe below!Going forward, we plan to release bonus episodes as exclusive content for our wonderful Patreon supporters. But don’t worry– our regular episodes will continue to feature the sidebar with Jesse :) Got feedback for us about bonus content? Hmu via Instagram DM or email [email protected] Padrekiller CocktailMakes two drinks250     ml     Tepache (recipe below)   or   Pineapple Sour Beer100    ml    Nixta Nixtamalized Corn Liqueur200    g    Frozen pineapple chunks 100    g    Steamed sweet corn30    ml    Cream of Coconut (REAL, Coco Lopez, or freshly made)200    g    Ice CubesAdd all ingredients to a blender and blend on high for 20 seconds. Pour into two cups and garnish with pineapple leaves, corn husk, and edible flowers.Glassware:      Collins-style glassGarnish:         Pineapple leaves, Corn husk, and edible FlowersABV:             2-6%Tepache recipe1             Pineapple, medium4.5    L        Water140    g        Piloncillo (raw sugar)2             Cinnamon sticks5    g        Allspice corns3    g        Cloves, whole5    g        Salt, coarseRemove the pineapple’s head and save to use leaves as garnish, OR  grow a new pineapple from the head! Wash pineapple thoroughly, then peel it and remove all of the rind so that your pineapple ends up completely yellow. Save the flesh of the fruit, chopping it into chunks and freezing them to use later.In a large pot, heat ~1 litter of water, add the piloncillo and spices and allow it to boil. Lower heat and stir frequently until piloncillo is dissolved. Turn off the heat & allow  to cool  until it reaches room temperature. Add the remaining water and pineapple rind to the piloncillo water and stir. Transfer the Tepache to a container and cover with a piece of cloth or cheesecloth that will allow it to breathe but will keep insects out. Tie a string tightly around the mouth of the container to make sure that the cloth will stay in place. Place in a warm corner of your kitchen, away from drafts, open windows, AC units or vents. The natural yeast present in the rind will ferment the drink! It’ll take ~ 3 days to ferment.Fine-strain into a clean container. Drink alone or as an ingredient in the Padrekiller cocktail!Support the showCocktails & Capitalism is an anticapitalist labor of love, but we could use your help to make this project sustainable. If you can support with even a dollar a month, that would really help us continue to educate, agitate, and amplify the voices of those who are working to dismantle capitalism and create a better world.https://www.patreon.com/cocktailsandcapitalismFollow us on Instagram and TwitterSome episodes on YouTube. Subscribe & enjoy! Cheers!