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)
1 1/2 ounces Rittenhouse Rye
3/4 ounce fresh lemon juice from 1 lemon
1/2 ounce simple syrup
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.
Cocktail shaker and strainer
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 3g||9%|
|Total Sugars 10g|
|Vitamin C 9mg||45%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|