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
Vodka Balsamic Lemonade
3/4 – 1 cup white, granulated sugar
1 cup water (for the simple syrup)
1 cup lemon juice (roughly the juice of 6 lemons)
2 to 3 cups cold water (to dilute)
1 cup vodka, optional
1 – 4 tbsps. Balamic vinegar* (adjust to taste)
Place the sugar and water in a small saucepan and bring to a simmer. Stir so that the sugar dissolves completely and remove from heat. While the water is heating for the simple syrup, juice your lemons. Depending on the size of the lemons, 4 to 6 of them should be enough for one cup of juice. Pour the juice and the simple syrup sugar water into a serving pitcher. Add 2 to 3 cups of cold water and taste. Refrigerate 30 to 40 minutes. Serve with ice, sliced lemons.
Staff suggestions: Lavender Balsamic, Raspberry Balsamic, Strawberry Balsamic, Peach Balsamic, Blackberry Ginger Balsamic, Blueberry Balsamic…..