The world of mixology keeps evolving, and the latest innovation brings a gastronomic twist to a beloved classic: the Gin Sour with Balsamic Vinegar
In collaboration with IFSE, the Italian culinary school, Acetaia Malpighi presents a unique version of the Gin Sour that features Balsamic Vinegar of Modena IGP and fresh figs. This combination adds depth and complexity to an already beloved cocktail, making it a true fusion of culinary art and mixology.
The addition of Balsamic Vinegar of Modena IGP gives the cocktail a rounded sweetness and smooth texture, complementing the botanical profile of gin. The recipe is easy to replicate, using common kitchen tools and seasonal ingredients, ensuring it can be enjoyed at home. According to Massimo Malpighi, the president of Acetaia Malpighi, “Just a few drops of our Balsamic Vinegar can elevate flavors without overpowering them.”
Here’s how to create the Balsamic Fig Gin Sour:
Ingredients:
- 50 ml gin
- 25 ml Balsamic Vinegar of Modena IGP with figs
- Juice of half a lime
- 1 fresh fig
- 2 fresh blackberries
- 4 tablespoons egg white
- Ice cubes
Garnish:
- Dried fig
Instructions:
- Quarter the fig and place it in a mixing glass along with the whole blackberries. Add the balsamic vinegar and muddle gently.
- Pour in the gin, lime juice, and egg white.
- Shake the mixture for one minute without ice to create a foamy texture.
- Add ice and shake for another 20 seconds.
- Strain into a tumbler filled with ice cubes and garnish with a dried fig.
This balsamic-infused Gin Sour brings an unexpected twist, blending sweetness, acidity, and creamy texture, making it a memorable choice for any cocktail enthusiast.
