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.