Vinegar in Cocktails

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.

The Forgotten Flip

It’s the beginning of November and the weather outside is unsurprisingly brutal. On nights like this don’t you just wish you were drinking a warming winter cocktail, a Hot Toddy or a Brandy Alexander to easy the long nights perhaps? My choice of drink would be a flip which for this occasion I would use a bold and boisterous rum. Surely nothing better could take away the winter blues. However, so many people tend to shy away from this simple classic. The presence of a whole egg seems too much for some to handle. Don't be afraid, it simply acts as a binding agent giving a lift to the drink making it light and smooth. Far healthier than any heavy cream cocktail and with the strict control on food these days I’m sure its safe. No one questions it when sneakily eating uncooked cake mix do they, so why now?

Flips have been around for centuries and are believed to have originated in the North East of the U.S during Colonel times. This was a process of heating beer, rum, sugar and a whole egg which in turn gave it a froth or “flipping”, hence the name. Over time the volume of beer has decreased along with the heating process and has become a classic American drink.

My suggestions, if you can get your hands on it, would be Diplomatico Reserva Exclusiva or Pampero Aniversario. Flips are by no means limited to rum with many other variations of this drink. You can also try Bourbon, Brandy or even Chartreuse.

Here’s a suggestion you should give a shot:

50ml Diplomatico Reserva Exclusiva
10ml Port
12.5ml Sugar Syrup
1 Whole Egg

Dry shake the egg well and then wet shake for a bit longer than usual to give it more body.
Serve in a Short glass over ice with a sprinkle of nutmeg.

Why not check out this link for more ideas on Flips… http://www.umamimart.com/2009/12/happy-hour-flip-out/