Monday, September 15, 2014
I have always considered myself daring when it comes to food as well as always trying to support innovative ideas. So I tried to keep an open mind when reading this. I am not sure I would go with straight vinegar, except maybe a really sweet apple cider vinegar or perhaps a rice wine vinegar that is more wine than vinegar. But it opens up a whole avenue of potential cocktails. I can think of putting orange bitters, a fruity vinegar, and a splash of simple syrup over ice with a wedge of lime.