Using the framework of a Whiskey Sour, Bryan Eichhorst’s Bourbon and Tepache combines the funky aromatics of pineapple-based tepache (a fermented Mexican beverage) and pineapple white wine vinegar with a backbone of bonded bourbon, sweet vermouth and housemade velvet falernum. Served over crushed ice, it’s equal parts sour, sweet and strong—like any good Whiskey Sour should be.
Bourbon and Tepache
Bryan Eichhorst, Penca | Tucson, AZ
Ingredients
Serving: 1
- 1 1/2 ounces bourbon (preferably Old Fitzgerald bonded)
- 1 ounce tepache, Penca's recipe
- 1/2 ounce sweet vermouth (preferably Punt e Mes)
- 1/2 ounce Velvet Falernum
- 1/2 ounce lemon juice
- 1/4 ounce pineapple macerated white wine vinegar (see Editor's Note)
Garnish: orange peel and a mist of Angostura bitters
Directions
- Add all ingredients to a cocktail shaker.
- Dry shake (shake without ice).
- Pour over crushed ice into a rocks glass.
- Garnish with an orange peel and a mist of Angostura bitters.
Editor's Note
To make pineapple macerated white wine vinegar, skin a pineapple, cut into 1" cubes. Macerate those in a gallon of white wine vinegar for 3-5 days. Strain, bottle and refrigerate.