![]() In a shaker 2/3 filled with ice, combine mezcal, grapefruit juice, Aperol and balsamic.So let’s crack into the Unknown and make a drink.ġ-1/2 ounces mezcal, Montelobos used hereġ ounce freshly squeezed grapefruit juice They all become team players here instead of divas. In fact, all of the components to this drink are stand outs, but together in the cocktail they somehow work to balance each other out. So I had to find another powerful star for this drink, and for that I turned to mezcal. So, there you go…one less step.īalsamic vinegar by itself is a pretty powerful ingredient. Even in this condensed, sweeter form, Crema di Balsamico still sings back to its vinegary beginnings. I was initially going to reduce a balsamic vinegar for the recipe but I’m trying to be simple, and I love the flavor of the one I have on hand. The one caveat here is that I am using a reduced balsamic, which is more of a syrupy consistency. I’m distinguishing this from shrubs, which I have used, because in those cases I made the shrub and also because I haven’t used grape musts before, which is the base for the balsamic I am using. Yes! That liquid you pour on your salad! Actually, this has been on my ideas list for some time now, but the opportunity never really came up to make something with it. Chris from A Bar Above has dared us all to work with an ingredient (or technique) that we have never worked with before and I spent over a week thinking about just what I would do.ÂĪnd then I had an answer: I chose balsamic vinegar. ![]() And for this month’s Mixology Monday theme of “The Unknown”, I have just the recipe. Something you don’t need a timer to make, or cheesecloth, or 48 hours to wait until you can drink it. What I mean is something straightforward. By that I don’t mean poured some whiskey in a glass handed it to you as a post you don’t need a post on how to do that. It’s been awhile since I’ve done something simple on here.
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