Vinaigrette
I am excited to participate in this year’s #secretsanté that is so kindly hosted by the one and only @servedbysoberon. My Santé is @saifbarman. This was a new account to me, but one that was easy to enjoy and to find common ground with my own cocktails: frequent use of fresh ingredients and herbs, and unafraid to lean toward the savory now and then.
The cocktail I made uses this common ground and is inspired by, surprise, a vinaigrette. The base brings in the oil via an olive oil fat-washed grappa. The taste is subtle, but the mouthfeel and aroma are fantastic. I brought in balsamic vinegar via a strawberry balsamic shrub (seriously one of the best shrubs I’ve tasted). To round things out, I added herb-infused Campari. The result is quite delicious, with a nice tang from the shrub and a huge depth of flavor. It does resemble a vinaigrette, without being weird or too savory-leaning.
Recipe
1.5oz Olive oil fat-washed grappa
0.5oz Strawberry balsamic shrub (homemade)
0.5oz Herb-infused Campari (basil, rosemary, lemon thyme, sage using iSi whipper)
0.5oz Lemon juice
Shake all ingredients with ice until chilled. Fine strain into coupe, garnish with rosemary. Cheers and Merry (slightly late) Christmas!
