Burgeoning Balsamic Cocktails


Perhaps the change in the weather, the hope of “green shoots” sprouting in the economy or an over abundance of sweet drinks I have become intrigued by “savory” cocktails. Some of the tastiest feature balsamic.  In my own experimentation I found that the quality of the vinegar really needed to be “top-shelf” to avoid a bad acid taste. With the ever changing menu it is hard to know what will be available when you visit but one of my favorite NYC experimental bar menus is a WD-50.

Since many of these featured cocktails in bars include fruit you might want to do your own tests with some fruit-infused balsamics.

Here is a simple recipe to get you started:

Ingredients:
1.5 oz Bombay Sapphire Gin or Vodka
6 diced strawberries (need to be ripe with flavor)
1/4 oz of Lucini 10-Year Gran Balsamico
Drizzle of sugar syrup to taste
Twist of lime (or basil)

Directions:
1. Muddle the chopped strawberries and dump into shaker
2. Add the other ingredients and ice, shake vigorously.
3. Double strain into a rocks glass filled with fresh crushed ice.
4. Add garnish

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