Serious Eats: Recipes
New York Shrub
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.
