With chilly nights and winter sniffles hitting Portland, we ran straight to Brew Dr. Kombucha to create a wine cocktail that’ll cure what ails ya. With a splash of Underwood Pinot Noir and equal parts Bourbon and Booch, this homegrown remedy is best enjoyed in front of a crackling fire (if a fireplace isn’t readily available, the YouTube Yule Log will do). Recipe by Bartender Jon Davidson.
1.5 oz Brew Dr. Kombucha Superberry
.5 oz lemon juice
1 oz black pepper simple syrup
1 oz Underwood Pinot Noir
Build and serve on the rocks. Garnish with a dehydrated lemon wheel.
Photography by David L. Reamer