By no means a brand new ingredient to the art of mixing drinks, vinegar is somewhat enjoying a slight resurgence at the moment. Vinegar is an acetic acid (CH3COOH if you're scientifically-minded), produced through the fermentation of ethanol by way of oxidisation (think of the change in taste to red wine after being left opened for a few weeks). Historically, vinegar has been used for medicinal purposes with Hippocrates (year 460 - 377BC) prescribing it for persistent coughs. Common day treatments include sun-burn and jellyfish stings - however apparently the myth that it may circumvent urinalysis testing for cannabis is unfounded!
Acetic acid is known in the food industry as E260, an acidity stabiliser. An essential ingredient in salad dressings, vinegar first appeared in fruit shrubs, helping to both preserve the fruit and add a sharp, sour edge to the sweetness. A similar thought is applied in the production of gastriques - a caramelized sugar, de-glazed with vinegar. Addition of flavourings and spices, opens up a host of imbibe possibilities. We're making an orange/cardamom gastrique, and a strawberry/balsamic gastrique for our list this evening.
Tonight's Cocktails
Caprese Martini - vodka, kitchen-made salsa di pomodoro, balsamic reduction and basil served in a salt-rimmed coupette and garnished with a pickle.
Clements Shrub - bourbon, fig preserve, lemon, apple cider vinegar, cider, cinnamon and cracked pepper.
House Shrub - Blackberry, raspberry and red wine vinegar shrub. Drink on it's own or in a Whisky Smash.
R'Apple Cider - light rum, velvet falernum, cider vinegar and cloudy apple juice.
Rum Old-Fashioned - mature rum doused with an orange/cardamom gastrique.
Strawberry & Balsamic Mojito - Classic Mojito twisted with a strawberry/balsamic gastrique.
