This recipe appears in:6 Rye Cocktail Recipes for Wintertime Sipping
This rye cocktail was developed by Yana Volfson, bar manager at Peels restaurant in New York City. Don't be afraid of the balsamic vinegar—it doesn't make for a vinegary-tasting drink, just a fresh, tart one.
Notes: There's no need to use fancy vinegar for your reduction; find a decent under $10 brand that you'd use in a weeknight salad dressing. To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
- 1/2 cup balsamic vinegar (see note above)
- 1 1/2 ounce Rittenhouse Rye
- 3/4 ounce fresh lemon juice from 1 lemon
- 1/2 ounce simple syrup (see note above)
Pour balsamic vinegar into small saucepan, bring to a boil. Let simmer until reduced by half, about 10 minutes. Let cool to room temperature.
To make cocktail, pour rye, lemon, simple syrup, and 1 barspoon of balsamic reduction into a cocktail shaker. Fill with ice and shake until well chilled, about 15 seconds. Strain into and ice-filled rocks glass.