Vermont Maple Balsamic$14.50 – $34.95
Frantoio/Leccino- Medium (Chile)$14.50 – $34.95
Barrel-Aged Organic Red Wine Vinegar$14.50 – $34.95
Melgarejo Hojiblanca – Robust (Spain)$14.50 – $34.95
Oro Bailen Picual- Medium (Spain)$14.50 – $34.95
Strawberry-Apricot Balsamic Shrub
The term shrub refers to a drink that was popular during America’s Colonial era, made by mixing a sweet vinegar with spirits. , water, or carbonated water. The term “shrub” can also be applied to the sweetened vinegar from which the cocktail is made; the syrup is also known as “drinking vinegar”. Drinking vinegar is often infused with fruit juice, herbs and spices for use in mixed drinks
2 cups of Apricot White Balsamic Vinegar
1 cup fresh strawberries coarsely chopped
8 cups chilled seltzer water or sparkling water (without sodium added)
In a one liter mason jar or container add the fresh strawberries. Pour the balsamic over the fruit and allow to “infuse” for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.
To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired.
Makes between 16-32 servings depending on amount added to water or cocktails.