This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.
When I met with Annelise Brabeck, the lovely and knowledgeable proprietress of The Quail & Olive* in Carmel Valley, she mentioned that her Winter Ambrosia Vinegar was made with apples and pears. That immediately got me thinking about using it as I would a fruit shrub.
If you are unfamiliar with shrubs, they are essentially fruit preserved with sugar and vinegar. They add a certain je ne sais quo to your cocktails and can be mixed with sparkling water for a refreshing homemade soda. You can make shrubs through a cooked process or a cold process; I do the latter. You can read one of my versions: Pumpkin Shrub. But this vinegar was a perfect shortcut for an Autumn sipper.
Ingredients makes one cocktail
- 1 ounce Winter Ambrosia Vinegar
- 1 ounce apple cider
- 1-1/2 ounces rye whiskey
- ginger beer, as needed
Fill your serving glass with ice. Measure and pour in the vinegar followed by the apple cider and the rye whisky. Top off with the ginger beer and serve immediately.
I'm looking forward to exploring more culinary uses for this vinegar. The Quail & Olive website suggests using it with pork or wild rice; right now I'm thinking about a scallop and apple ceviche. Maybe. Stay tuned.