This berry-infused syrup made with vinegar adds a balancing zing to all kinds of drinks, most famously the Roffignac, a sweet-tart cocktail named for New Orleans’ last French mayor. Allowing it to ferment (as opposed to cooking it on the stovetop and using it immediately) makes it even tangier.
- 4 cups champagne vinegar
- 4 cups raspberries
- 4 cups sugar
- Stir champagne vinegar, raspberries, and sugar with 4 cups water in a sterilized jar. Cover; store in a cool place for 1 month; strain.