Tepache Bourbon Cocktail

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Tepache cocktails are a delicious way to showcase the bright, tangy flavor of Mexico’s traditional fermented pineapple drink. This Tepache Bourbon Cocktail takes inspiration from the classic Manhattan, pairing smooth bourbon with spicy tepache, Dubonnet or sweet vermouth, and mole and orange bitters for a drink that’s rich, balanced, and unexpectedly complex. Think of it as a Mexican Manhattan Variant!🍸

A single tepache cocktail with bourbon in a Nick and Nora glass with dehydrated orange wheel on a wood tray.

👩🏻‍🍳 Tamara Talks – About Tepache and Cocktails

Mark and I had a conversation about my desire to do a tepache cocktail. He immediately went to mezcal or tequila. I went to bourbon. “What happens if a Manhattan meets tepache?” His response was “that sounds weird,” and I said “I avoid predictable with my recipes!”😂 He said “this is true.”

Why would I want to marry whiskey with tepache? Tepache can act as both a flavoring agent and a source of acidity without turning the drink into a tiki-style cocktail. I am a whiskey girl now, and I play with cocktails just like I do my food. There is no reason tepache should be limited to Latin American spirits like rum, tequila, mezcal, or aguardiente. My classic old fashioned husband really liked this one in spite of his initial reservations!

So What is Tepache?

Tepache is a traditional Mexican beverage made by briefly fermenting fresh pineapple with piloncillo, water, and cinnamon. Unlike pineapple juice, tepache has a bright, tangy flavor with subtle spice and layers of complexity, making it an exceptional ingredient in both refreshing non-alcoholic beverages. and spirit-forward cocktails.

Tepache contributes more than pineapple flavor. Its light fermentation and tangy acidity brighten the bourbon, while sweet vermouth restores the richness and herbal complexity that make a Manhattan so satisfying.

Whether you’re discovering tepache for the first time or looking for a new whiskey cocktail, this Mexican-inspired variation delivers layers of caramel, warm spice, and a hint of fermented pineapple in every sip.

Lastly, the bitters and the garnish(es) do make a difference. While I chose to specify 3 bitters – mole, orange, and chile – the complex play of the bitters really elevates the cocktail. Feel free to use one, two, or all three of them. The dehydrated orange wheel is joined by an expressed orange peel, and while both reinforce the Mexican flavor profile, one or the other is fine!

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

Ingredients for the tepache cocktail with bourbon - a Mexican manhattan variant - on a wood tray. — Ingredients for a tepache cocktail with bourbon (left to right): Dubonnet Rouge, spiced pineapple tepache, mole bitters, orange bitters, fire bitters, and Maker’s Mark bourbon whisky. In front is a strip of orange peel (to express) and cinnamon-dusted orange wheels to garnish…

bourbon – I tested this cocktail recipe with a couple of different bourbons – Maker’s Mark, Evan Williams Bottled-in-Bond, and Basil Hayden. We definitely liked the Maker’s Mark the best. The vanilla, caramel, and softer wheat profile pairs beautifully with the fermented pineapple, cinnamon, and orange. Basil Hayden has more of a a spicy edge to it, but it was good. We both felt the Evan Williams was not a standout. You may want to try it with whatever bourbon you have on hand to see if it’s a cocktail you’re happy with.
tepache – My plan is to develop a homemade spicy tepache recipe, but I wanted to work on a tepache cocktail that is really good with commercially available tepache. This is the spicy tepache I used. It has 60 calories, is low sugar, and contains 6 grams of fiber. It is lightly fermented. I opened one, let it go flat, and put it in a glass bottle in the refrigerator until I was ready to use it. Since we’re doing a manhattan variant, I want the silky mouthfeel rather than bubbles!
Dubonnet Rouge – When I first started recipe testing, I planned to use sweet vermouth. Since moving to NC last year, we have had a limited selection. Noilly Prat is the only one available at our local ABC Store (state run liquor store). It’s fine as an “every day” sweet vermouth. I didn’t love it in this tepache cocktail. We have a boutique wine store in Black Mountain, and I have been able to get Dubonnet Rouge. It is finding its way into our “premium classic manhattans” that we have regularly. While Dubonnet Rouge is not sweet vermouth, it is a fortified wine with similar characteristics. I tried with a couple of high end vermouths, but the stronger flavors didn’t play as well with the cocktail. Substitution: This cocktail was developed and tested with Dubonnet Rouge, which I recommend for the best balance. If needed, you can substitute with a mid-range and less-pronounced vermouth like Dolin Rouge, but expect a more herbal profile and a slightly different cocktail. See FAQ for more information.
bitters – I highly recommend the combination of orange and mole bitters. If you like a hit of heat, these fire tincture bitters (or other chile bitters) are a great addition, but totally optional. We tried it with and without the fire bitters. If you don’t want to invest in 3 different bitters, choose one or a combination. They add complexity to this Mexican manhattan variant.
garnishes – My choice of garnish is always deliberate. The choice is about more than artistic presentation. I want to reinforce the cocktail recipe itself by highlighting or complementing the flavor profile. I recommend a dehydrated orange wheel and an expressed orange peel. Expressing the peel over the drink releases fragrant citrus oils that enhance both the aroma and flavor of the cocktail, while the dehydrated orange wheel provides a more subtle and artistic note. If you don’t want to mess with both, the aroma and flavor of the expressed orange peel is the more important of the two. NOTE: When I made my dehydrated orange wheels, I dusted them with cinnamon and turbinado sugar as suggested on this website – Dried Orange Slices.

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🔪 Step-By-Step Instructions

This tepache cocktail is simple: Add all ingredients to a cocktail mixing glas half-filled with ice. Stir to chill.

Making this bourbon and tepache cocktail could not be more simple: Fill a mixing glass about halfway with ice. Add the bourbon, flat tepache, Dubonnet, and bitters. Stir for 25 to 30 seconds, then strain into a chilled coupe or Nick and Nora glass. Garnish with an expressed orange peel and a dehydrated orange wheel.

❓FAQ

What is the difference between Dubonnet Rouge and sweet vermouth?

Sweet vermouth is typically more herbal and spice-forward, while Dubonnet Rouge has richer fruit notes, a touch of quinine bitterness, and a rounder, more velvety character. In this cocktail, Dubonnet complements the bourbon and spicy tepache without competing with them. The best substitute would be a gentler sweet vermouth like Dolin Rouge rather than Antica Carpano with its wonderful, but pronounced herbal and vanilla flavor profile.

How long does it take to “flatten” the tepache?

Mine took a few hours. I opened the can before lunch, and the bubbles were gone by mid-afternoon. I stored it in an airtight glass bottle in the refrigerator.

2 tepache cocktails with bourbon on a live edge wood tray with dehydrated orange wheels.

Tepache varies considerably in sweetness and acidity. I developed this cocktail using a commercially produced low-sugar spicy tepache. If you’re using homemade tepache or a sweeter brand, adjust the amount of Dubonnet or sweet vermouth to taste.

If you’re using bottled or canned tepache, let it go flat before making this cocktail. The smoother texture better complements the bourbon and sweet vermouth, resulting in a cocktail that’s more reminiscent of a classic Manhattan.

If you’re interested in making dehydrated orange slices, I use this recipe for Dried Orange Slices and my oven. My oven has a “dehydrate” mode, but it’s really not necessary. I sprinkled mine with ground cinnamon and a sprinkle of turbinado sugar.

As you can imagine, one has to proceed carefully and deliberately when testing cocktail recipes!🙃 We have learned to make 1 cocktail and share it while taking notes. This process takes place over days (not hours). All that to say, this is a well-tested recipe that I hope you will enjoy. Cheers!🍸

Tepache Bourbon Cocktail Recipe

Tamara Andersen

This Tepache Bourbon Cocktail puts a Mexican twist on a classic Manhattan with bourbon, spicy tepache, Dubonnet Rouge, and aromatic bitters. Smooth, subtly smoky, and lightly tangy, it's an elegant sipper for whiskey lovers.

5 from 1 vote

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Course Beverages

Cuisine Mexican

Servings cocktail

Calories 170 kcal

Ingredients

2 ounces bourbon
1 ounce tepache
½ ounce sweet vermouth
2 dashes mole bitters
1 dash orange bitters
1 dash fire bitters - OPTIONAL!

Instructions

Fill a mixing glass about halfway with ice. Add the bourbon, flat tepache, Dubonnet, and bitters. Stir for 25 to 30 seconds, then strain into a chilled coupe or Nick and Nora glass. Garnish with an expressed orange peel and a dehydrated orange wheel as desired.

Nutrition

Serving: 1cocktail | Calories: 170kcal

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

3 Comments

Dawn says:

20 July, 2026 at 4:21 pm

I think I need to be your taste tester 😂🤣🤭

1. Tamara says:
  
  21 July, 2026 at 7:21 am
  
  I may take you up on that, Dawn!
  
Mark says:

20 July, 2026 at 2:47 pm

I really was initially very skeptical of this recipe, and I still want to try making palomas with tepache. However, I was won over by the way the flavors of the bourbon, the tepache, the Dubonnet, and the bitters (don’t skip the bitters) blend together. This is a really tasty cocktail that’s pretty easy to make.