We all have our favorite flavors that convince us to order food or drinks from a menu. Lately mine (for cocktails) include black pepper, grapefruit, and especially vinegar.
Vinegar often shows up in drinks in the form of the shrub, a colonial-era fruit and vinegar syrup, but sometimes just on its own. Because it is so acidic, vinegar can take on the role of citrus ingredients in a cocktail.
Thus when I saw the recipe for the vinegar-containing Grey Goose Balsamique, I knew I would have to try it. I did and I like it. The drink is very rich, with the dark fruit notes of the pomegranate and Creme Yvette, but with the zing that only vinegar can give to a drink. The drink definitely has the pep that will keep you smiling as the days grow shorter this fall.
Creme Yvette may be difficult to find, but you might consider replacing it with Chambord or additional pomegranate juice.
Grey Goose Balsamique
By Nick Mautone
1 1/2 fl. oz. Grey Goose Vodka
3/4 fl. oz. Crème Yvette
1/4 fl. oz. Balsamic Vinegar
1 fl. oz. Pomegranate Juice
3/4 fl. oz. Agave Nectar
1 to 2 fl. oz. Seltzer Water
In a cocktail shaker filled with ice, add first five ingredients. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into a highball glass filled with fresh ice. Top with seltzer and garnish with a fresh orange slice.