“Vinegar is easy—it nearly happens without any work at all,” Cleveland chef Jonathon Sawyer writes in House of Vinegar. This is one of his most unusual recipes, created from fermenting single-malt Scotch with prosciutto scraps. Drizzle over fresh arugula or add a couple of drops to finish a creamy tomato soup.
The Best Scotch Whiskys to Sip by the Fire This Winter
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Degree of Difficulty: Moderate Active Time: 20 minutes Total Time: 3 to 6 weeks
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Prep time 20 min.
Ingredients
8 oz prosciutto 1 quart cold water 1 cup best-quality single-malt Scotch
How to make it
In a large saucepan over medium heat, combine prosciutto and water. Simmer for 10 minutes. Strain and discard prosciutto. Place stock, uncovered, in refrigerator to cool. Once cooled, stock will have a solid layer of fat on top. Remove fat and discard it. In a large bowl, combine stock and Scotch, stirring to mix. Evenly divide mixture among 1-quart glass containers. Cover with cheesecloth, securing it with a rubber band, to keep out debris. Place containers in a cool, dry, dark place. After 3 to 6 weeks, taste: it should be sharp, tangy, and sour. Or test by using pH strips—shoot for a reading of 4 or below on the pH scale.
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“Vinegar is easy—it nearly happens without any work at all,” Cleveland chef Jonathon Sawyer writes in House of Vinegar.
This is one of his most unusual recipes, created from fermenting single-malt Scotch with prosciutto scraps.
Drizzle over fresh arugula or add a couple of drops to finish a creamy tomato soup.
The Best Scotch Whiskys to Sip by the Fire This Winter
Read article
Degree of Difficulty: Moderate
The Best Scotch Whiskys to Sip by the Fire This Winter
Read article
The Best Scotch Whiskys to Sip by the Fire This Winter
Active Time: 20 minutes
Total Time: 3 to 6 weeks
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Prep time 20 min.
Ingredients
8 oz prosciutto 1 quart cold water 1 cup best-quality single-malt Scotch
How to make it
In a large saucepan over medium heat, combine prosciutto and water. Simmer for 10 minutes. Strain and discard prosciutto. Place stock, uncovered, in refrigerator to cool. Once cooled, stock will have a solid layer of fat on top. Remove fat and discard it. In a large bowl, combine stock and Scotch, stirring to mix. Evenly divide mixture among 1-quart glass containers. Cover with cheesecloth, securing it with a rubber band, to keep out debris. Place containers in a cool, dry, dark place. After 3 to 6 weeks, taste: it should be sharp, tangy, and sour. Or test by using pH strips—shoot for a reading of 4 or below on the pH scale.
More News
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Prep time 20 min.
Ingredients
8 oz prosciutto 1 quart cold water 1 cup best-quality single-malt Scotch
How to make it
In a large saucepan over medium heat, combine prosciutto and water. Simmer for 10 minutes. Strain and discard prosciutto. Place stock, uncovered, in refrigerator to cool. Once cooled, stock will have a solid layer of fat on top. Remove fat and discard it. In a large bowl, combine stock and Scotch, stirring to mix. Evenly divide mixture among 1-quart glass containers. Cover with cheesecloth, securing it with a rubber band, to keep out debris. Place containers in a cool, dry, dark place. After 3 to 6 weeks, taste: it should be sharp, tangy, and sour. Or test by using pH strips—shoot for a reading of 4 or below on the pH scale.
Prep time 20 min.
Prep time 20 min.
Prep time
20 min.
Ingredients
- 8 oz prosciutto
- 1 quart cold water
- 1 cup best-quality single-malt Scotch
How to make it
In a large saucepan over medium heat, combine prosciutto and water. Simmer for 10 minutes. Strain and discard prosciutto. Place stock, uncovered, in refrigerator to cool. Once cooled, stock will have a solid layer of fat on top. Remove fat and discard it. In a large bowl, combine stock and Scotch, stirring to mix. Evenly divide mixture among 1-quart glass containers. Cover with cheesecloth, securing it with a rubber band, to keep out debris. Place containers in a cool, dry, dark place. After 3 to 6 weeks, taste: it should be sharp, tangy, and sour. Or test by using pH strips—shoot for a reading of 4 or below on the pH scale.
In a large saucepan over medium heat, combine prosciutto and water. Simmer for 10 minutes. Strain and discard prosciutto. Place stock, uncovered, in refrigerator to cool.
Once cooled, stock will have a solid layer of fat on top. Remove fat and discard it.
In a large bowl, combine stock and Scotch, stirring to mix. Evenly divide mixture among 1-quart glass containers. Cover with cheesecloth, securing it with a rubber band, to keep out debris.
Place containers in a cool, dry, dark place. After 3 to 6 weeks, taste: it should be sharp, tangy, and sour. Or test by using pH strips—shoot for a reading of 4 or below on the pH scale.
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The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
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