Here is another one from Celeste Leonard, a perfect fall cocktail if I ever had one:

"I think vinegars have their own special place in mixology & I wanted to try out some DIY vinegar simple syrups. This is a cocktail I came up with using a lavender vinegar that I got from Clare. It’s a very tasty little guy that fits perfectly with the fall equinox that just passed! Happy Fall!"

 Ingredients:

-2 oz tequila
-1/2 oz lavender vinegar syrup, *see below for recipe
-1 1/2 oz cider
-a few thyme sprigs (save 1 for a garnish at the end)
-boston shaker

1) Put 2 small spigs of thyme into a shaker full of ice. (Since we aren’t going for a strong thyme flavor, we aren’t going to muddle the herb like is done in a Mojito. Instead, we are just going to shake the herbs with ice, which shock the herbs just enough to give the drink a nice herbal aroma).
2) Add all other ingredients. Shake & strain into a glass full of new ice.
Garnish with a sprig of thyme (try clapping your herb between your hands before you garnish the drink. I know it sounds strange but it really helps to release the aroma! Now toss in your thyme spring.


photo curtesy of Celeste Leonard

*1/4 cup lavender vinegar, 1/4 cup sugar. Melt all ingredients in a sauce pan, cool, and bottle. It will need refrigerating, but you'll use it pretty fast.

Thanks for this Celeste Leonard at swizzleandsmash.wordpress.com!

Ingredients:

-1/2 a peach
-mint sprig (for a garnish)
-1/2 oz lavender vinegar syrup
-1/2 tsp beet juice
-1/2 oz orange juice
-1/2 c white wine
-barspoon
-knife
-cutting board

1) Get your knife to cut your peach. on the cutting board, halve the peach & dice it up into about 1″ pieces. (I have a habit of eating the other half of fruit whenever I make cocktails!)

2) Put your peaches in your glass. Measure out your other ingredients & pour over your diced peaches. Put ice in your glass. With your barspoon, give a stir to make sure everything is thoroughly mixed. Take your mint clap it between your hands. Place it on top! Boom! You’re done!

photo credit Celeste Leonard

This recipe was developed by Celeste Leonard a wonderful NYC bartender and author of the blog swizzleandsmash.wordpress.com: 

"This is a super simple take on the classic colonial shrub recipe that I came up with after finding some delicious vinegars at a local farmers market. This vinegar syrup is a slightly different take on shrubs, in that it doesn’t necessarily preserve the fruit & its not made with apple cider vinegar. instead of extracting the juice with sugar & preserving it with vinegar, the flower or fruit is infused with vinegar then preserved with the addition of sugar.

The first step is to make a simple syrup. Instead of going to the fridge & measuring out a 1/2 c of chilled, pre-made simple syrup, you need the sugar to bind to the vinegar, so the simple syrup base has to be hot. you can heat your pre-made syrup if you’d like, but I just went ahead & made new simple syrup.”

Supplies Needed:
-1/4 c lavender infused vinegar
-1/4 c sugar (I used stevia)
-1/4 c water (measured AFTER you bring it to a boil)
-sealable container
-pot or kettle
-spoon
-measuring cup

Directions
1) Fill a pot or kettle with water & bring to a boil.
2) Measure your sugar & transfer to your container. once your water has reached a boil, carefully measure out your water & pour on top of your sugar in your container.
3) Grab your spoon & stir your syrup until most/ all of your sugar is dissolved.
4) Measure your lavender infused vinegar & pour in with simple syrup. give your syrup a final stir, or carefully seal your container & give it a little shake to facilitate the infusion.
5) You’re done! Make sure you label what you’ve just made with the date.

“I let my syrup sit for about 12 hours. I wanted the sugars to sit with the hot water long enough to dissolve completely, so the syrup had a smooth consistency. Upon getting home from work, I went straight to my container to check out the status on my syrup. it turned out great!”