Pineapple & Black Vinegar Water
Posted on Wednesday, June 6th, 2012
I wanted to recreate a very refreshing, non-alcoholic drink we had in Japan. We were served a delicious pineapple-vinegar water after a hot soak in an onsen, a Japanese hot spring. It was a new flavor combination for me. My Japanese sister-in-law thought the secret ingredient was black vinegar. I had been reading about the growing popularity of shrubs in the cocktail world, which is a blend of fruit, vinegar and sugar, to add tartness to a cocktail instead of the usual suspects – lemon or lime. Shrubs can be combined with regular or sparkling water as well. So yesterday was shrub making day in our kitchen.
For the Pineapple & Black Vinegar Water, I combined:
- 1 cup fresh pineapple
- 1 cup black vinegar
- 1/2 cup organic, cane sugar
I brought the mixture to a boil, and let it simmer for 20 minutes or so. Once it cooled, I strained it through a sieve to remove the chunks of pineapple. (They became a chutney-like ingredient for our dinner that night.) I used a ratio of one part pineapple-vinegar to 5 parts of water. Of course, you can use any ratio that tastes good to you.
For the garnish, I used lovage, which looks like a giant celery head in the garden, and tastes like celery as well. The stems are hollow, and make very handy, dandy straws, while imparting a faint celery flavor.
I was really pleased with the results – a distinctive and non-alcoholic beverage, that will remind me of our great visit to Japan.