Persistently unpleasant weather blankets most of the country--even in Key West, apparently according to my dad's text: "it's been freaking cold here, too." Yesterday the low there was 62, here in New York City it was 16 but I suppose it's all relative. The cold-snap-without-end has had me yearning for warm weather drinks of more pleasant days--this rum & vinegar number I enjoyed poolside at Miami's Broken Shaker on a warm September evening came to mind, and Elad Zvi was kind enough to share the recipe with me.
JAMAICA & VINEGAR
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2 oz Appleton rum
1 oz House made Berried Vinegar
1/2 Fresh local lime juice
Shake, strain over crushed ice. Garnish with some berries
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Berried Vinegar
Ingredients
2 cups of fresh, berries
2 cups vinegar (we like using rice wine but you can doChampagne or apple cider vinegar,)
1 1/2 cups granulated sugar, or more, to taste
Tools
Large glass jar with lid
Cheesecloth
Funnel
Clean glass bottle
Combine the berries and vinegar in a large jar, tightly screw on the lid and shake vigorously for 10 seconds. Let infuse for one week at room temperature, shaking daily. Strain the juice through a double layer of cheesecloth and funnel into a clean glass bottle. Add sugar and shake to combine. Refrigerate for one week before using, shaking daily until sugar has fully dissolved.
To dilute in a drink, add one ounce (or more, depending on taste) to five ounces of soda water. Serve over ice.
Above: the pool in the backyard of The Freehand Hostel, where Broken Shaker resides. Then: one of the daily market punches; more of the backyard; various bits and bobs on site, the Freehand's lobby.
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