Vinegar in cocktails is part of a timely drinking trend: Speakeasy-style bars across New York are using shrubs, which are vinegar-based syrups infused with fruit and spices, in cocktails. And local Asian restaurants are incorporating drinking vinegars, long considered healthy, into spirited libations.
http://www.nydailynews.com/life-style/eats/vinegars-give-new-york-city-cocktails-kick-article-1.1317650A shrub achieves that same balance in a cocktail as limes or lemons while also carrying fruit flavor well, according to the cofounder of Shrub and Co.,a producer of the pre-made syrups. A few of the New York spots that use shrubs in the bar include Pok Pok, Willow Road, Mono + Mono and Prospect. Pok Pok chef Andy Ricker makes his own shrubs, which are sold by the bottle in his restaurants and through specialty food stores online.
Prospect in Fort Greene, Brooklyn, has a cocktail called The Basil Spence ($15), made with Scotch, Cocchi Americano (an Italian aperitif wine), lemon juice and a house-made blueberry anise shrub. A small scoop of basil sorbet, made by the pastry chef is added, and slowly melts as you sip the cocktail.
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