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. 

Though balsamic vinegar may not be the first ingredient that comes to mind for a mocktail or cocktail, it was traditionally consumed as a digestif after meals or an aperitif between courses. The name “balsamic” hints at its use as a tonic or “balm.”

Balsamic vinegar is made by first cooking grape must (pressed grapes that include juice, seed, skin, and stem) until it is reduced by half, then allowing it to ferment for a few weeks before ageing it in a series of successively smaller barrels. The longer it’s aged, the more syrupy the vinegar will be. This process is similar to the way that fine sherries, brandies, and ports are made. 

Every aspect of this process, from the wood the barrels are made from to the time spent ageing, adds layers of complexity to the flavor. The resulting vinegar is mildly tart rather than acidic, which is a nice alternative to the more acidic vinegars I usually use for oxymels. Mountain Rose Herbs just released a new balsamic vinegar that is highly aromatic. It’s made from Ancellotta, Lambrusco, and Trebbiano grapes grown in the Modena region of Italy and is aged for six years to achieve the perfect balance of sweet and tart flavors.

The oxymel below is very simple and blends perfectly with this artisanal balsamic.I also included one of my favorite mocktail recipes with an option to prepare it as a Gin & Tonic version,  if you prefer. Enjoy!

Rosemary Balsamic Oxymel Recipe

Ingredients

• 4 oz. organic balsamic vinegar
• 4 oz. organic cane sugar
• 3 Tbsp. organic dried rosemary
  

Directions

1. Add all ingredients to a saucepan and bring to a boil.
2. Turn heat to low and simmer until the liquid reduces to a thick syrup. 
3. Remove from heat as soon as you see that the syrup is thickening on a spoon and starting to drip more slowly.
4. Strain into a jar or bottle. 
5. Label.

Pro Tips

• This oxymel can be stored at room temperature for up to six months. 
• If you reduce the syrup too much, it will become candy, which will harden when cooled.
• You can replace the sugar with alternative sweeteners (see below) but it will change the flavor and consistency of the oxymel. The alternatives have a higher water content, so it won’t reduce as quickly and might not thicken as well. The thickness isn’t necessary for a good flavor, but it gives a dramatic look to the mocktail (below).
• Alternative sweetener options: honey, maple syrup, agave, coconut sugar, brown rice syrup.
• If you need to add more sugar to cut the vinegar flavor, go for it.
• If using fresh rosemary, chop roughly and use 4 Tbsp.
• I like this stainless steel strainer with a funnel for this project (really, all kitchen projects).

Rosemary-Balsamic Mocktail Recipe

Makes 1 serving.

Ingredients

• Ice
• 4 oz. tonic water
• 2 oz. organic lemon verbena tea, cooled
• 1 Tbsp. fresh-squeezed orange juice
• 1-2 Tbsp. rosemary-balsamic oxymel
• Sprig of rosemary for garnish

Directions

1. Add ice to a glass followed by tonic water, lemon verbena tea, and orange juice.
2. Stir once with a chopstick or bar spoon.
3. Drizzle oxymel into the glass.
4. Garnish with a sprig of rosemary.
5. Sip and enjoy!

Pro Tips

To make this a cozy winter oxymel, omit the ice and replace the tonic water with 2 oz. of orange peel infusion. Leave the lemon verbena infusion hot. The orange peel infusion will replace the bitter flavor of the tonic water. 

To make this an herbal gin and tonic: replace 1 oz. of the lemon verbena tea with 1 oz. gin, or simply add gin to the recipe.

Want to learn more from Amanda Crooke?

You Can Find Her Herbal Class Offerings at Locust Light Farm!

You may also enjoy:
Bee's Knees Mocktail With Lemon Balm
Queen of Hearts Mocktail With Hawthorn
Citrus & Sage Mocktail