In the 19th century, drinking vinegar was a common refreshment. It found its way into punsches and cocktails as a substitute for fresh citrus, usually in the form of shrubs – sweetened and infused with fruits or berries. Raspberry vinegar shrub adds a tingling zing to a cocktail, but needs deft balancing and a sturdy counterpart.
2 1/2 oz 100 proof bourbon
1,5 oz raspberry vinegar shrub
1 oz simple
3 heavy dashes NÃ¸rrebro Hops & Cucumber bitters
(...and since noone has that, substitute celery bitters or Peychaud's)
Raspberry vinegar shrub: To a jar, add equal volumes raspberries and apple cider vinegar. Shake and leave. After one day, strain and sweeten to taste with simple syrup.
Shake everything but the mint with ice. Add 6 mint leaves and gently rattle the shaker, so as not to pulverize the leaves. Strain into a chilled cocktail glass.