Here’s the recipe for a creative New Year’s cocktail that uses the warm flavor of balsamic vinegar.
San Francisco bartender Carlo Splendorini uses this secret ingredient from Italy to bring depth to his New Year’s Gold Cocktail.
Carlo helped establish Michelin-starred MICHAEL MINA San Francisco as a front-runner in San Francisco’s cocktail scene. He uses a few drops of balsamic vinegar of Modena blend to make this interesting toast. (www.modenafinefoods.com)
Recipes courtesy Carlo Splendorini
1 sugar cube soaked in good quality balsamic vinegar, such as Acetum Santorini Balsamic Vinegar of Modena
1/2 oz. rum
orange peel (garnish)
Soak the sugar cube in the vinegar and place at the bottom of a champagne flute. Add the rum and slowly top with Champagne. Garnish with a twist of orange peel.
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