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Homemade Drinking Vinegars – Basil & Marionberry

Curiosity won. Drinking vinegar? It was on the menu at one of our favorite local restaurants. Being a vinegar fan – balsamic mostly – I admit that it intrigued me from the start. But, drinking. vinegar??

Marion Berry Drinking Vinegar

Then I noticed who made it, Pok Pok. You may have heard of this Thai restaurant in Portland, Oregon (or the one in New York City)? In Portland, it’s a quirky cool place with incredible food. Quirky in the sense that the restaurant’s building seems like a remodeler gone mad. Imagine a maze of seemingly unrelated add-ons that all mysteriously connect. And cool in the sense that they published an enormously popular cookbook last year; you may have read about it in Bon Appetit magazine?

So finally, I tried it – the Thai Basil flavor. Who knew? It turns out that vinegar + fruit/herb + sugar/honey + sparkling water = deeelicious! 

Do you like kombucha? If so, then I bet you’ll like this. And if you use Bragg Apple Cider vinegar, it has a mother – which sounds kind of frightening or like it should end in a curse, but just means that it has live enzymes. And if half of the health benefits they claim are true, it’s probably worth a sip or two.

Making drinking vinegar at home is ridiculously easy, but it’s a waiting game. It takes a full two weeks. First you fill jars with vinegar and fruit or herbs, then let it sit on the counter for one week, shaking it each day. So you get the bonus of a countertop science project.

Basil and Marion Berries In Vinegar

Once the week is up, you’ll add sugar or honey, shake it up, then wait another week, and strain. That’s it. Then you’ll serve it to unsuspecting friends, spouses, or children and giggle at their puckering faces. But it’s strangely refreshing, addictive even.

Drinking Vinegars

If you use honey, don’t be alarmed when it goes in as a big clump and looks as though it will never dissolve. It will. In less than a day, promise.

Cheers!

Homemade Drinking Vinegars - Basil & Marionberry
I made two flavors at once - one berry and one basil, and I highly recommend it. Then you can have either flavor alone or a mix of both. This recipe is adapted from imbibe magazine.
Ingredients
  • 2 cups whole berries (fresh or frozen)
or
  • 5 ounces fresh basil (Thai or regular)
  • 2 cups vinegar (I used Braggs Apple Cider Vinegar)
  • 1 cup honey or natural cane sugar
Instructions
  1. Combine the berries or basil and vinegar in a lidded quart jar. Screw on the lid and shake. Let it sit for a week at room temperature, shaking at least once a day (or more if you feel like it).
  2. After a week, strain out the fruit or basil with using a fine mesh strainer over a measuring pitcher. Pour vinegar back into jar and add honey or sugar; shake.
  3. Refrigerate for another week, shaking once each day until the honey / sugar is fully dissolved.
To serve: Fill a glass with ice. Add 1 ounce drinking vinegar (or more to taste) and fill glass with sparkling water. Stir to combine and serve.

 

 

10 Responses to Homemade Drinking Vinegars – Basil & Marionberry

  1. Giovanna January 29, 2014 at 5:10 am #

    Ciao! This recipe is really unusual, but I’m going to try it! Have you tried with red or white wine vinegar? Is it possible to use it or it is to acid?

    • Marissa January 29, 2014 at 7:05 am #

      Ciao, Giovanna! You could use white vinegar, but you may want to add more sugar / honey. I’ve also read that coconut vinegar is often used.

  2. Tess @ Tips on Healthy Living January 29, 2014 at 2:16 pm #

    This looks delicious, and I can’t believe it’s vinegar. Usually, just the smell of that makes me gag. Is it strong in the drink?

    • Marissa January 29, 2014 at 2:44 pm #

      Honestly? Yes. If you don’t like vinegar, this may not be for you. :)

  3. Lorraine @ Not Quite Nigella January 30, 2014 at 2:46 pm #

    I absolutely love the sounds of this! I really like kombucha (although the first time I tried it I didn’t so much) but this sounds amazing! :D

  4. Joanne February 1, 2014 at 5:26 am #

    This is so cool! It reminds me of shrubs, which are basically cocktails that have a splash of vinegar in them. Definitely want to try this!

    • Marissa February 3, 2014 at 2:37 pm #

      Exactly! I like these as a cocktail stand-in – interesting and special sans booze.

  5. Paula @ Vintage Kitchen Notes February 2, 2014 at 8:24 am #

    I had it a couple of times with ginger, and really loved it. Then completely forgot about it. Weird, since I crave foods with vinegar! I’m so making this one with berries and basil Marissa, you bet I will become an addict!

    • Marissa February 3, 2014 at 2:35 pm #

      Yum! A ginger version is next on my list to try…

  6. lara dunston February 7, 2014 at 3:55 am #

    Looks so refreshing! I’ll have to try the basil one. Though we have many different basils here in Cambodia, so I’ll experiment with different ones. Lemon should prove zingy!

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