The tepache at Victor Tangos in Dallas is made in house and mixed into a variety of cocktails, like this bright, slightly smoky, agave-fueled treat.
1 oz. mezcal (Ragan uses Alipus San Luis)
1 oz. blanco tequila
1 1/2 oz. tepache
1/2 oz. fresh lemon juice
1/2 oz. agave syrup (1:1 agave to hot water)
Tools: shaker, strainer
Glass: double rocks
Garnish: pineapple leaves
Combine all ingredients in a shaker with ice and shake. Strain over fresh ice in a double rocks glass. Garnish.
Matt Ragan, Victor Tangos, Dallas