Ever since I created this recipe for a fun summer cocktail using our Peach White Balsamic vinegar, I’ve been experimenting with unlikely ingredients that have made for some interesting imbibables. I knew We Olive’s Aged Balsamic Vinegar could be a great addition to a cocktail with it’s concentrated sweetness and tangy finish. So I’ve been shaking and stirring my way through all manner of spirits, juices, fruits, and spices to come up with a few unique party beverages just in time for Autumn entertaining. Cheers!

To make each of the following cocktails, you’ll first need to make this Spiced Balsamic Simple Syrup. The simple syrup adds a punch of Fall to anything you add it to and is super easy to make.

Spiced Balsamic Simple Syrup – Makes 1 cup

You’ll need:
1 cup sugar
1 cup water
2 cinnamon sticks
10 whole cloves
10 black peppercorns
1 inch piece ginger, peeled and sliced
3 T We Olive Aged Balsamic

1. Combine sugar and water in a small pan over medium heat. Bring just to a boil and stir until sugar is dissolved. Turn off heat and add spices. Let steep for 10 minutes.
2. Strain syrup into a container (I like to keep mine in a plastic squeeze bottle) and add balsamic vinegar.

Note: The simple syrup will keep for about a month in your refrigerator.

Fall Spiced Sangria

Fall Spiced Sangria – Serves 6

1 750ml bottle of dry red wine
1/2 cup brandy or Calvados
1 cup apple juice
1/4 cup Spiced Balsamic Simple Syrup
1 apple. cored and cut in thin slices
1 orange, halved and cut in thin slices

1. Combine all ingredients in a pitcher and let steep for a few hours. Serve over ice.

Note: For a little extra punch, top each serving with sparkling wine or ginger ale.

Spiced Pomegranate Sparkler

Spiced Pomegranate Sparkler – Serves 1

You’ll need:
4 oz dry sparkling wine
1 oz pomegranate juice
1/2 oz ruby port
1/2 tablespoon Spiced Balsamic Simple Syrup
1 teaspoon pomegranate seeds

1. Combine all ingredients in a champagne flute and serve.

Note: Alternatively, you can make a batch of the base: pomegranate juice, port, and simple syrup and store it in a pitcher. Pour about 2 oz into a champagne glass and top with sparkling wine and pomegranate seeds when ready to serve.

The Cocktail Lab

Spiced Cranberry Punch – Serves 6
I adapted this recipe from a cocktail by Jim Meehan and Andrew Knowlton in the October issue of Bon Appetit.

You’ll need:
1/2 recipe of Spiced Balsamic Simple Syrup
1 cup fresh or frozen cranberries
1 lemon, cut into wedges
1/2 orange, sliced into rounds
1 1/2 cups London dry gin
1/2 cup dry sherry
6 mint sprigs

1. Heat Spiced Balsamic Simple Syrup in a pan almost to a boil; reduce heat to medium and add cranberries. Simmer just until they begin to burst, about 2 -3 minutes. Let cool in syrup.
2. Place 2 tablespoons drained cranberries and 6 tablespoons Spiced Balsamic Cranberry Simple Syrup in a large pitcher. Add lemon wedges and orange slices. Using a muddler of wooden spoon, vigorously mash the fruit. Stir in the gin and sherry. Let steep for 5 minutes.
3. Strain into a medium pitcher. Fill 3 glasses with crushed ice. Pour half of mixture into cocktail shaker. Fill with ice and shake for 10 seconds. Strain into prepared glasses. Garnish each with a mint sprig and a few cranberries. Repeat to make 3 more cocktails.

Have great cocktail or mocktail ideas using Aged Balsamic? Please share them with me in the comments below!