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An interesting mix of strawberries and balsamic vinegar!
One of the best things about spring is the first crop of strawberries that hits the stores, when the berries are plump and juicy and super sweet. One of our favorite combinations is combining balsamic vinegar with strawberries into a sweet and sour syrup that can be used on ice cream, shortcake or on waffles.
We recently made a batch to go on a bunch of waffles we made for dinner (because sometimes you just want brinner!) and we had a bunch of the strawberries and balsamic syrup left over.
We were looking for a night cap, so we decided to experiment with the extra syrup and came up with this cocktail. Strawberries and bourbon typically pair well, but we wanted something with a bit more bite so we used Bulleit Rye as our base spirit which ended up being really nice in this easy whiskey drink. We hope you try out this interesting mix of rye, strawberries and balsamic.
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For the Cocktail
- 2 oz bourbon
- 1 oz Strawberry Balsamic Syrup
Strawberry Balsamic Syrup
- dash of lemon juice
- 6 oz balsamic vinegar
- 1/2 cup brown sugar
- 6 strawberries, hulled and cut into chunks
For the Syrup
Place strawberries into a small sauce pan with brown sugar and vinegar.
Heat over medium high heat, stirring until sugar is fully dissolved. Once the liquid begins to boil, reduce heat to a simmer, cook until syrupy.
The strawberries should be soft and easy to mush.
Allow the mixture to cool if used in drinks. If using for pancakes or waffles, serve warm. Store in a mason jar or airtight container.
For the Cocktail
Muddle strawberries, lemon juice and strawberry balsamic syrup in the bottom of a cocktail shaker until the fruit is fully broken up.
Add ice and bourbon and shake well until fully chilled.
Double strain into a cocktail coupe. Garnish with a lemon twist.
Amount Per Serving: Calories: 67 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 6mg Carbohydrates: 15.7g Fiber: 0.3g Sugar: 14.9g Protein: 0.1g
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