Most drinkers were turn their nose to the thought of vinegar in their cocktails. The acidity of vinegar is harsh to begin with never mind adding it to your libation. Little did we know, vinegar cocktails go all the way back to the 17^th century and this old school mixer is making a comeback.

In the 1680s, European smugglers purposely sank bottles of booze in the ocean and used vinegar to mask the taste of spirits fouled by seawater. Shockingly enough, it became a popular trend in pubs as a mixer for rum and brandy until it fell completely off the map in the late 1800’s.  With the recent craft cocktail craze, bartenders are inspired to give vinegar another chance.

Today bartenders are featuring vinegar as an acidic alternative to lemons and limes that lose their flavor easily. Vinegar can be added straight to drinks but what’s becoming more mainstream is infusing fruit with vinegar that adds some serious flavor to cocktails. Knowing that people will hesitate if they see vinegar listed as a cocktail ingredient, bartenders typically leave it off. Though you’ll rarely see it on the menu, you’ll be able to taste it in your drinks.

The beauty of vinegar cocktails is that the flavor possibilities are endless. We’ve seen cocktails featuring peach, apple, pomegranate, strawberries, etc. Plus these unique mixers are easy to make at home so you can try them out before exploring them on a cocktail menu.

Would you drink a cocktail with vinegar? Tell us your thoughts.

Photo