Variously known as Drinking Vinegars and Shrubs, these infused vinegars are balanced with sugar or a simple syrup and then mixed with sparkling water. The flavored vinegar base is potent stuff so it only takes a couple of tablespoon or so to flavor one drink.
PINEAPPLE BASIL SHRUB
2 c. chopped pineapple
1 bunch fresh basil
1 pint rice vinegar
1/2 c. sugar
Place the chopped pineapple and any accumulated juices into a strong pitcher or other vessel. Add the vinegar.
Tear the basil leaves from the stems and mix with the pineapple. Use a wooden spoon to mash the basil leaves well. Really bruise them up.
(Experienced practitioners of the tipsy arts will be familiar with this process: they muddle the mix with a muddler.)
Let steep for at least 1 day.
Strain the liquid, removing all solids. Place the liquid in a small saucepan.
Add the sugar and bring to a boil, stirring to dissolve well.
To serve mix 1/4 c. syrup with 1 liter cold sparkling water. Add a splash of grenadine and garnish with a slice of star fruit.
Or do it up in any manner you find pleasing.
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Incidently the bar at the Indian Creek Hotel in Miami Beach (now operating as hip hostel with a rough but charming Brooklyn-goes-to-the-tropics vibe) has a very sophisticated drinking vinegar drinks list.Print This Post