I first encountered drinking vinegar at a local Thai restaurant a few years ago, and the beverage has become a favorite “mocktail” in the time since. You know, something to serve up when everyone else might be enjoying wine, cider, or beer. (Or even kombucha, which I’ve found aggravates my interstitial cystitis–an autoimmune bladder condition.) In this Rosemary Peach Drinking Vinegar, the combination of tart vinegar and sparkling water pack a bit of a punch depending on how much of each you add to your glass, while the infusion of fruit and herbs give your palate plenty to consider. Rosemary and peaches are one of my favorite flavor combinations, but you can also use apricots or nectarines or swap the rosemary with thyme for a similar effect. And while the drinking vinegar needs to marinate for a good five days or so before its potent enough to enjoy, it only takes a few minutes to prepare!
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- Combine the peaches, honey, and rosemary in a large mason jar and muddle together with a large spoon. Cover and refrigerate for two days, stirring occasionally.
- Blend the peach mixture, then strain back into the jar to remove any solids. Stir in the vinegar and refrigerate another three days.
- To serve, fill a glass with ice, then pour in enough of the peach mixture to fill the glass about 1/4 of the way. Top with sparkling water.