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 cocktailsandcapitalism@gmail.com 

Padrekiller Cocktail

Makes two drinks

250     ml     Tepache (recipe below)   or   Pineapple Sour Beer

100    ml    Nixta Nixtamalized Corn Liqueur

200    g    Frozen pineapple chunks 

100    g    Steamed sweet corn

30    ml    Cream of Coconut (REAL, Coco Lopez, or freshly made)

200    g    Ice Cubes

Add 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 glass

Garnish:         Pineapple leaves, Corn husk, and edible Flowers

ABV:             2-6%

Tepache recipe

1             Pineapple, medium

4.5    L        Water

140    g        Piloncillo (raw sugar)

2             Cinnamon sticks

5    g        Allspice corns

3    g        Cloves, whole

5    g        Salt, coarse

Remove 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

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