Herbal oxymels are a staple ingredient in my kitchen. I often teach mocktail-making classes, where I share the many ways you can create tasty vinegar-based ingredients to make complex zero-proof drinks.. When I introduce students to oxymels, I pass around samples made of apple cider vinegar and honey. Students are amazed at how delicious they are – I hear lots of “mmm!” and “wow!” as they sip. But then I bring out my secret treasure, the grand reveal: a white wine vinegar and sugar oxymel. Students are shocked at how exquisite the flavor is. They ask for more. The bottle quickly disappears…

One of the things I love most about the world of herbal mocktails is the fact that there are limitless flavor combinations to try. In my kitchen, oxymels are a key ingredient for mocktails: they impart a complexity of flavor that can be hard to achieve without alcohol. I enjoy experimenting with different vinegars and even citrus juices. Eventually, my kitchen explorations led to balsamic vinegar. 

When my husband and I got married, we wanted to offer a full mocktail bar for our wedding guests. I love using oxymels for mocktails: the traditional syrup made from an acid and a sweetener (usually vinegar and honey) lends a complex flavor that up-levels any drink. They are also a yummy way to serve herbs to friends and family.