(Credit: Rachel Coleman)
The balsamic cocktail at Hotel Angeleno's West, called the Cupid’s Kiss, is one of the venue’s most popular concoctions. Raspberries, strawberries, balsamic vinegar and sugar macerate at least 30 minutes before getting a carbonated boost from champagne or vodka and soda.
Go blue at the Viceroy’s Cameo Bar where the Great 8 cocktail’s champagne base is fused with Saint Germain elderflower liquor, blueberry Stoli vodka, amaretto, blueberries, raspberries and two types of vinegar—apple cider and Minus 8.
Bubbly strikes again at the Beverly Hills Hotel’s Polo Lounge. The Cranvan Cracker champagne cocktail—created by head bartender and mixologist Matt Martinez and available even when bumped from the menu during Oscar season—includes a cranberry-and-vanilla puree made with balsamic vinegar, sugar, vanilla and cranberries.
Mixologist Vincenzo Marianella at
Tequila and vinegar are also fast friends at Amaranta Cocina Mexicana, where a Sangre de Fresa (“blood of the strawberry”) margarita is winning awards. General Manager Frank Tognotti conceived this combo of balsamic syrup, basil leaves, strawberries, Cointreau and tequila because, he says, “The sweet yet tart flavor of the balsamic syrup reduction balances the fresh fruit and basil.”
Then there’s the Black Margarita at Kumo. Resident mixologist James Bobby embraces the salty and sour, as Patron Silver and Citronge are combined with black vinegar, house-made lime sour, and a lovely lavender salt rim. “In
Meanwhile, Jar’s Naughty Martini is straight-up savory. The classic dirty martini is subtly spruced up with Hangar One vodka, olive juice, two drops of balsamic and a blue-cheese-stuffed olive.
The price for these fermented cocktails ranges from $12 to $18 each. Vinegar will make you pucker up, but she’s no cheap date.
