In this creative cocktail from Chef Suzanne Goin, balsamic vinegar adds depth and sophistication without overwhelming the freshness of the strawberries. For a nonalcoholic version, substitute sparkling water for the sparkling wine.
To make a simple syrup, in a saucepan over medium-high heat, combine equal parts sugar and water and bring to a boil, then simmer for about 10 minutes. Let cool to room temperature before using.
- 1/2 cup balsamic vinegar
- 1 lb. strawberries, hulled, plus more for garnish
- 1/4 cup fresh lemon juice
- 6 Tbs. simple syrup, plus more, to taste
- Ice cubes as needed
- Sparkling wine for serving
Pour the balsamic vinegar into a small saucepan, set over medium-high heat and simmer until reduced to 1/4 cup, about 10 minutes. Let cool to room temperature.
In a blender, combine the reduced balsamic vinegar, the 1 lb. strawberries, the lemon juice and the 6 Tbs. simple syrup and puree until smooth. You should have about 2 1/4 cups puree.
For each cocktail, fill a cocktail shaker with ice and add 2 oz. strawberry puree and 4 oz. sparkling wine. Shake gently, then adjust the sweetness with more simple syrup as needed. Strain into a flute or a double old-fashioned glass and garnish with a strawberry. Makes 9 cocktails.
Recipe by Chef Suzanne Goin.