2 Ounces of Bourbon 3/4 Ounce of good Italian Sweet Vermouth 1/4 Ounce of Carandini Emilio Balsamic Vinegar of Modena 2 dashes of Whiskey Barrel-Aged Bitters
In a small saucepan over heat, reduce a small amount of Carandini Emilio Balsamic Vinegar of Modena until syrupy. Set aside and let cool completely. Pour onto a plate creating a flat layer.
Dip the rim of your coupe glass in the vinegar reduction and set aside
Add the bourbon, vermouth, Balsamic vinegar, and bitters into a mixing glass with ice, and stir until chilled.
Strain into your coupe glass
Garnish with a cocktail cherry.
Recipe created for Carandini by Eddie Zamora of @theyumyumfoodie
Our finest vinegars bear the names of our ancestors and come in two different categories: The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels. The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barrels for many years.
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