I’ve never been so strong and so sure of my desires. I know that l get what I wants. I have faith that revived. Now every day use of a hundred %. Every day is for me a gift. Today I bought a new top of the company, “Livera,” is comfortable and my large breasts is well covered - not embarrass me ;P
Eamon Rockey, Betony’s general manager and the event’s cocktail chair, created a signature beverage dubbed “Tigrita” in honor of this year’s soir?e. “The Tigrita was named for and developed in collaboration with Diego Livera, one of Betony’s longest-standing team members,” says Rockey. “His nickname is Tiger and he also contributed his recipe for a Mexican home brew called Tepache, which is made from fermented pineapple skins and piloncillo, a raw Mexican sugar.” Head to Betony for one of these vodka-based libations (a portion of the drink’s proceeds go back to Taste of The Nation leading up to the event), or try making one for yourself using the recipe below.
1. To make Tepache: Peel pineapples, and combine the skins with the sugar and water. Cover container with cheesecloth and store in a cool place. Let fermentation commence and allow to rest for two days. Then strain and chill. (Note: More piloncillo may be added to achieve a higher level of sweetness, or left to ferment longer for a higher level of alcohol.)
2. To assemble the cocktail: Combine liquid ingredients in a copper pineapple ($35; fab.com). Add cubed ice and a splash of beer to fill. Finish with crushed ice.