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.
- 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
- 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.
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.