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.
- 4 cups champagne vinegar
- 4 cups raspberries
- 4 cups sugar
- 4 cups water
- Place champagne vinegar, raspberries, sugar, and water in a 1-gallon resealable plastic bag; seal bag, squeezing air out. Bring a large pot of water to a boil; remove from heat. Submerge bag in water and let sit 45 minutes; strain shrub.