If you’re looking for a drinking vinegar recipe, you’ve found it! Two versions: Thai Basil Drinking Vinegar and Marion Berry Drinking Vinegar.
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??
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.
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.
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 and Marionberry
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
- 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).
- 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.
- Refrigerate for another week, shaking once each day until the honey / sugar is fully dissolved.
Notes
Baketozen says
April 8, 2017 at 5:40 pmI accidentally added the honey on day one. Will it still work?
Marissa says
April 9, 2017 at 11:26 amHi there – good question! My guess is that it will be fine.
Jenn says
October 29, 2015 at 7:50 pmI tried this and all I can taste is the apple cider flavor, and not in a good way. I love sipping vinegars and just finished my last bottle from Pok Pok.
Any ideas?
Marissa says
October 30, 2015 at 3:01 amOh no – I’m sorry to hear that. I think that Pok Pok vinegars are a bit sweeter than the ones I make. It may be as simple as adding a little more sugar. Other than that, I would up the amount of what you’re infusing whether it’s herbs or fruit. Hope that helps…
Mitzi says
June 1, 2015 at 10:24 amI’ve eating at Pok Pok and also became infatuated with their drinking vinegars. Great article–thanks for writing it. I just made rhubarb vinegar and it’s tasty. Now on to blueberry, raspberry and basil!!
Marissa says
June 1, 2015 at 10:25 amRhubarb vinegar sounds fantastic! And the rest, I like the way you think. 🙂
Matt says
August 6, 2014 at 6:33 amWhat do you think the shelf life of these syrups are? Do you store them in the fridge or can they stay out?
Marissa says
August 6, 2014 at 9:04 amHi Matt – That’s a great question. My guess is that it’s similar to kombucha – so a couple of months. I recommend storing it in the fridge.
lara dunston says
February 7, 2014 at 3:55 amLooks 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!
Paula @ Vintage Kitchen Notes says
February 2, 2014 at 8:24 amI 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 says
February 3, 2014 at 2:35 pmYum! A ginger version is next on my list to try…
Joanne says
February 1, 2014 at 5:26 amThis 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 says
February 3, 2014 at 2:37 pmExactly! I like these as a cocktail stand-in – interesting and special sans booze.
Lorraine @ Not Quite Nigella says
January 30, 2014 at 2:46 pmI 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! 😀
Tess @ Tips on Healthy Living says
January 29, 2014 at 2:16 pmThis 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 says
January 29, 2014 at 2:44 pmHonestly? Yes. If you don’t like vinegar, this may not be for you. 🙂
Giovanna says
January 29, 2014 at 5:10 amCiao! 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 says
January 29, 2014 at 7:05 amCiao, 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.