Caramel Balsamic vinegar syrup:

Balsamic vinegar in a cocktail? Gross! Why would you do this?
Because it is amazing!!!

Seriously, this is a wonderful syrup that can add another level of complexity to certain cocktails. I found the idea in the book “The Art of the Bar: Cocktails Inspired by the Classics” along with a number of other syrups. This is probably the most complicated syrup that you can do, but it is worth it.

Ingredients:

• 1 ½ cups of sugar
• 1 ½ cups of water
• 1 ½ cups of balsamic vinegar

Cook the sugar and water in a pot on a low/medium boil until it becomes a good caramel amber color. As it cooks use a rubber Spatula to wipe down the sides that stick and regularly mix it. You want it cooked down because you will be adding the vinegar later and you don’t want it too watery (its syrup!). It could take a while 30-40 minutes.

In the meantime, cook the vinegar in a small saucepan on a low simmer.

Once its done combine the two and let it cool and store it in the fridge *tip: turn your head when combining, the fumes from the vinegar are intense*

Recipes that include this syrup to come…