Vinegars have added complexity to cocktails such as shrubs and switchels since the 18th century. Here’s a contemporary version. From: Mixologist Matt Tobey, District American Kitchen and Wine Bar, Phoenix. 11⁄2 oz. Arroyo Vodka ½ oz. apple basil vinegar* ½ oz. agave nectar 4½ oz. Hornsby’s Hard Amber Cider Beer 2 dehydrated apple chips Add vodka, vinegar and agave nectar into a shaker and stir slightly. Pour over ice and top with hard cider. ...

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