{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Vinegar the latest trend for perfect cocktails' data-url='/boclips/videos/5c54bcbfd8eafeecae12efa9' data-video-url='/boclips/videos/5c54bcbfd8eafeecae12efa9' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nVinegar the latest trend for perfect cocktails\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eShaken, not stirred and with vinegar please. That's the latest trend on the LA cocktail scene. Vinegar is back on the menu when it comes to making cocktails. Called shrubs, these cocktails have a mix of sweet and sour ingredients...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eShaken, not stirred and with vinegar please. \u003cbr/\u003eThat's the latest trend on the LA cocktail scene. \u003cbr/\u003eVinegar is back on the menu when it comes to making cocktails. \u003cbr/\u003eCalled shrubs, these cocktails have a mix of sweet and sour ingredients including vinegar and they are appearing on cocktail lists in bars all over Los Angeles. \u003cbr/\u003eAdding vinegar to a drink may sound like an odd thing to do, but cocktail expert for the website savoury.com, Pete Capella says it's a tried and tested formula: \u003cbr/\u003e\"Here's the coolest thing about shrubs! Shrubs, as much as they are the newest hottest thing, they are also the oldest hottest thing! Shrubs started in pre-colonial times when bootleggers in Europe wanted to not pay taxes on their alcohol. What they would do is dump the alcohol off the side of the ship and retrieve it later, but the saltwater would spoil the alcohol, so they had to figure out a way to make it taste better. They started pickling fruits and using sugars and then understood finally that if they took sugar and vinegar and fruit and put it all together to create a shrub, that it would make the alcohol taste amazing.\"\u003cbr/\u003eAt Caulfield's Bar and Dining Room at the Thompson Hotel in Beverly Hills, fruity vinegar drinks are made using vinegar, strawberries, blackberries, vodka, soda water and lemon juice.\u003cbr/\u003eIt starts with the vodka, then fresh fruit is muddled, ice is added followed by balsamic vinegar, then lemon juice. Then the cocktail is shaken. \u003cbr/\u003eCapella says bartenders are now the creators of some of the best offerings in dining rooms: \u003cbr/\u003e\"Everything is pre-prohibition era at this point. We have bartenders that are treated as chefs behind the bar. The ice cube matters, the glass matters, the liquor matters. Everything is done to an art form; how many times you stir a drink, how you shake a drink, everything has come back big time, from before they got rid of alcohol altogether in this country.\"\u003cbr/\u003eAt the Luxe Sunset Boulevard hotel in BeIair, the Elderflower vinegar Collins is proving a big hit.\u003cbr/\u003eOlivier Rousselle, Executive Chef of the hotel says the trend with lounge cocktail menus is for them to be an extension of the kitchen. He says it just makes sense for vinegar to be the perfect cocktail ingredient:\u003cbr/\u003e\"When you look at taste you need acid, you need a base, you need fruit, sour, you need to find all these sensations on your tongue and so instead of just a lime or a lemon why not use a vinegar that you can basically infuse with other things and then you find all these ingredients in your drink.\"\u003cbr/\u003eThe Elderflower Collins is made with gin, St. Germain, eIderflower, rice vinegar, ginger, mint, fermented syrup, thai ginger, galengal and Thai basil. The vinegar is distributed with an eye dropper to get the exact amount of acidity.\u003cbr/\u003eAnother vinegar drink here mixes pear flavoured Grey Goose vodka, sherry wine vinegar, cherries, mangos, mint, papaya, pear and vinegar syrup.\u003cbr/\u003eCheers. \u003cbr/\u003eAP Television\u003cbr/\u003eBeverly Hills, California, Caulfield's Nov 8, 2013\u003cbr/\u003e1. Close up of fruit for cocktail\u003cbr/\u003e2. Pull out of mixologist shaking cocktail\u003cbr/\u003e3. Tilt down of vinegar being added to cocktail and then stirred\u003cbr/\u003e4. Medium of assorted vinegar bottles and carafes\u003cbr/\u003e5. Close up of a large ice cube being placed in vinegar cocktail \u003cbr/\u003e6. Close up of red vinegar carafe and bottle \u003cbr/\u003e7. Close up of balsamic vinegar carafe and bottle\u003cbr/\u003e8. Close up of white balsamic bottle and carafe\u003cbr/\u003e9. Medium of ingredients for vinegar cocktail \u003cbr/\u003e10. Medium of ingredients for vinegar cocktail\u003cbr/\u003e11. Close up of fig vinegar paste/syrup\u003cbr/\u003e12. Push in of mixologist squeezing syrup into glass\u003cbr/\u003e13. Close up of syrup being poured into bottom of glass\u003cbr/\u003e14. Pull out of patron sipping vinegar drink\u003cbr/\u003e15. Set up of expert Pete Capella, Savory.com cocktail expert\u003cbr/\u003e16. SOUNDBITE (English) Pete Capella, cocktail expert, Savory.com:\u003cbr/\u003e\"Here's the coolest thing about shrubs! Shrubs, as much as they are the newest hottest thing, they are also the oldest hottest thing! Shrubs started in pre-colonial times when bootleggers in Europe wanted to not pay taxes on their alcohol. What they would do is dump the alcohol off the side of the ship and retrieve it later, but the saltwater would spoil the alcohol, so they had to figure out a way to make it taste better. They started pickling fruits and using sugars and then understood finally that if they took sugar and vinegar and fruit and put it all together to create a shrub, that it would make the alcohol taste amazing.\"\u003cbr/\u003e17. Pull out exterior Caulfield's restaurant\u003cbr/\u003e18. Wide interior of Caulfield's bar area\u003cbr/\u003e19. Close up of finished drink\u003cbr/\u003e20. Close up of fruit ingredients for vinegar drink\u003cbr/\u003e21. Close up of liquid ingredients including vodka, lemonade, soda water and vinegar \u003cbr/\u003e22. Medium of mixologist putting fruit in glass \u003cbr/\u003e23. Close up of Russian standard vodka bottle\u003cbr/\u003e24. Close up of vodka being poured into glass \u003cbr/\u003e25. Wide of bartender muddling \u003cbr/\u003e27. Close tilt of vinegar being poured into glass\u003cbr/\u003e28. Medium of mixologist pouring lemonade into glass \u003cbr/\u003e29. Close up of mixologist shaking the drink \u003cbr/\u003e30. Medium of mixologist adding fruit garnish \u003cbr/\u003e31. SOUNDBITE (English) Pete Capella, cocktail expert, Savory.com:\u003cbr/\u003e\"Everything is pre-prohibition era at this point. We have bartenders that are treated as chefs behind the bar. The ice cube matters, the glass matters, the liquor matters. Everything is done to an art form; how many times you stir a drink, how you shake a drink, everything has come back big time, from before they got rid of alcohol altogether in this country.\"\u003cbr/\u003eAP Television\u003cbr/\u003eLuxe Sunset Boulevard, Beverly Hills, California,  Nov 8, 2013\u003cbr/\u003e32. Close up of Luxe Sunset Boulevard sign\u003cbr/\u003e33. Wide of mixologists working behind bar\u003cbr/\u003e34. Close up of sherry wine vinegar\u003cbr/\u003e35. Close up of vinegar drink \u003cbr/\u003e36. Pull out of fruit garnish being added to drink\u003cbr/\u003e37. Set up of Olivier Rousselle, Executive Chef, Sunset Boulevard, Belair, California \u003cbr/\u003e38. SOUNDBITE (English) Olivier Rousselle, Executive Chef, Luxe Sunset Boulevard, Belair, California\u003cbr/\u003e\"When you look at taste you need acid, you need a base, you need fruit, sour, you need to find all these sensations on your tongue and so instead of just a lime or a lemon why not use a vinegar that you can basically infuse with other things and then you find all these ingredients in your drink.\"\u003cbr/\u003e39. Medium of ingredients \u003cbr/\u003e40. Wide of bartender adding gin to Elderflower (vinegar) Collins\u003cbr/\u003e41. Medium of bartender adding vinegar with eyedropper\u003cbr/\u003e42. Pull out of finished Elderflower Collins being poured into a cocktail glass filled with ice\u003cbr/\u003e43. Medium close up of Elderflower Collins drink\u003cbr/\u003e44. Medium of ingredients\u003cbr/\u003e45. Close up of vinegar syrup\u003cbr/\u003e46. Close up tilt up of fruit garnish \u003cbr/\u003e47. Push in on cocktail glass being filled \u003cbr/\u003e48. 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