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.
Homemade Drinking Vinegars - Basil and Marionberry
- 2 cups whole berries fresh or frozen
- 5 ounces fresh basil Thai or regular
- 2 cups vinegar I used Braggs Apple Cider Vinegar
- 1 cup honey or natural cane sugar
- 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.