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 Bull Run Straight Bourbon Whiskey
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