Chefs and bartenders are increasingly turning to vinegar, even making their own, to add another level of flavor to their cocktails. San Francisco bartender Carlo Splendorini, of the Michael Mina Group of restaurants, enjoys this trend. He favors balsamic vinegar because he finds the warm flavors of these vinegars from Modena bring depth, nuance and a hint of sweetness to his cocktails. His Spring Sparkle is made with rum, Champagne and a vinegar-soaked sugar cube. Read more.
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