Almost as good as the hot sauce I made yesterday is the spicy, salty vinegar that rises to the top of the jar when the hot sauce settles. Inspired by a Strawberry Shrub I had at an SF Chefs event last year from Neyah White, then of Nopa, I whipped the bright orange vinegar into a fiery shrub to use in cocktails. It has a really unique and complex flavor, marrying spice, sweetness, salt and acidity. Next up, how to use it in a tasty cocktail.
- 1 cup spicy vinegar
- 1 cup white sugar
In a small saucepan, combine both ingredients over medium heat, bringing to a boil just long enough to dissolve the sugar. Stores in the refrigerator up to a month.