Dark Berry SourPhoto: Aceto Balsamico di Modena / Sandra Mühlberg
What Balsamic Vinegar Tastes Like in a Cocktail Glass: Dark Berry Sour
Recipe by Aceto Balsamico di Modena PGI
Balsamic vinegar in a cocktail? That might sound like an experiment at first, but it makes surprising sense from the very first sip. Aceto Balsamico di Modena PGI brings exactly what makes a good sour: acidity, a subtle sweetness, and an aromatic depth usually associated with bitter liqueurs or aged spirits.
In the Dark Berry Sour, the vinegar from Emilia-Romagna meets gin, freshly squeezed lemon juice, and a touch of simple syrup. Aquafaba, the cooking liquid from chickpeas, provides a velvety foam topping entirely without egg. The result is a deep red drink that tastes fruity and fresh all at once. The balsamic vinegar holds the flavors together seamlessly. If you prefer an alcohol-free version, reach for non-alcoholic gin.
By the way: Aceto Balsamico di Modena PGI may only be produced in the provinces of Modena and Reggio Emilia. For this, cooked grape must from seven regional grape varieties is blended with wine vinegar and aged in wooden barrels. A piece of Italian culinary tradition that shines not only on salads and Parmigiano, but also in a shaker. Time to move the bottle from the pantry to your home bar.
Preparation
- 1
Add gin, simple syrup, balsamic vinegar, lemon juice, and aquafaba to a shaker without ice and stir.
- 2
Add ice and shake vigorously for about 15 seconds.
- 3
Double strain into a coupette.
- 4
Garnish with blackberry and rosemary.
For even more berry flavor, use a berry gin or muddle 3 to 4 blackberries in the shaker before adding the remaining ingredients. Slap the rosemary sprig briefly between your palms before garnishing so it releases its aroma directly over the glass.