An ancient, subtly alcoholic Eastern European beverage—generally made from fermented beets or bread—kvass has slowly made its way into American bars and restaurants. Chris Crowley explores the DIY world kvass…
Tepache, a rustic Mexican street beverage—traditionally made from fermented pineapple and spices—has found an unlikely home in America's craft cocktail bars. Emma Janzen explores the growing world of DIY tepache.
Tepache is a tangy, fermented beverage from Mexico. Qui's explores the bolder end of the tepache spectrum.
The Bourbon and Tepache combines the funky aromatics of pineapple-based tepache (a fermented Mexican beverage) with a backbone of bourbon, sweet vermouth and Velvet Falernum.
Austin bartender Justin Elliott crafts his own tepache from pineapple and exotic spices, which he then combines with rum, lemon, honey and fresh Thai basil.
Tepache is a tangy, fermented beverage from Mexico. Penca's version is made with whole overripe pineapples, cloves, allspice and a finisher of Mexican beer and brown sugar.
