Festive Holiday Cocktails with Balsamic Vinegar

  • Steamboat Food & Wine ad - via Canva

  • Steamboat Food & Wine ad - via Canva

 

San Francisco bartender Carlo Splendorini uses a secret ingredient from Italy to balance his holiday cocktails perfectly: Balsamico!

Carlo, who racks up prizes in national and international cocktail competitions, helped establish Michelin-starred MICHAEL MINA San Francisco as a front-runner in San Francisco’s cocktail scene. He an expert in creative cocktails, mixing ingredients in often surprising ways, and that’s where a few drops of balsamic vinegar come in.

The warm flavors of balsamic vinegar of Modena blend  perfectly into holiday cocktails, bringing depth and nuance to the flavors of the season. Carlo proves his point in these two holiday cocktails.

 

holiday cocktails made with balsamic vinegar

Pin these recipes for cocktails made with balsamic vinegar to Pinterest so you don’t forget them.

 

Holiday Cocktails with Balsamico Vinegar

 

 

Cooking with Real Food Traveler

 

The Italian Santa Cocktail with Balsamic Vinegar

Recipes courtesy Carlo Splendorini

Italian Santa holiday cocktailMakes 1 cocktail

Ingredients:

1 1/2 oz. vodka
3/4 oz. spiced pear purée (or pear nectar with a sprinkle of cinnamon)
1/2 oz. lemon juice
1/4 oz. blood orange juice
1 ½ tsp  (1/4 oz.) chestnut balsamic vinegar, such as I Legni Chestnut Balsamico Vinegar of Modena
1 TBS whisked egg white (or 1 teaspoon powdered egg whites)
1 piece star anise (garnish)

Method:
Shake ingredients together without ice for a few seconds to blend well.  Add ice and shake vigorously for 10 seconds more.  Strain into a wine glass and float a piece of star anise on top.

 

Romeo and Juliet Under the Mistletoe Balsamic Vinegar Cocktail

 

Adult Beverage using Balsamic Vinegar

Makes one cocktail

Ingredients:

1 oz. vodka
1 oz. gin
2 TBS strawberry purée or finely crushed fresh strawberries
1 ½ tsp (1/4 oz.) fig infused balsamic vinegar, such as F.lli Gorrieri Fig Balsamic
1 oz. lemon juice
1/2 oz. Aperol or Campari (slightly bitter aperitifs infused with herbs)
Pink and black peppercorns (garnish)

Method:
Combine ingredients into a shaker tin with ice, shake vigorously for 10 seconds, strain into a Champagne coupe, garnish with a kiss of freshly ground pink and black pepper on top.

 

Hungry for more? Try these recipes for cocktails made with olive oil.

 

 

Categories: Drinks | Real Recipes
Author:  <a href="https://www.realfoodtraveler.com/author/bobbie/" target="_self">Bobbie Hasselbring</a>

Author: Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.

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