Carmel notes shine through the fizzy tang of a kolsch-based shrub, making this distinctive soda a great alternative to beer.
1 oz. beer vinegar
3/4 oz. simple syrup (made with unbleached cane sugar)
Combine vinegar and simple syrup in a shaker. Add ice and shake well. Strain into a 12-ounce highball filled with ice. Top with club soda, and stir.
3 oz. Champagne or cider vinegar that contains the “mother”
9 oz. beer (Delancey uses Chuckanut Brewery kolsch)
Combine vinegar and beer in a jar. Cover the mouth of the jar with a couple layers of cheesecloth. Put in a dark place, and allow to rest for 4 to 5 weeks, stirring weekly.
Brandon Pettit, Delancey, Seattle