This recipe is a mocktail inspired by one of my favorite cocktails EVER! The 323 is a drink that I had at a restaurant in New York City called Inoteca Cucina. It’s fruity, refreshing and just simply incredible! The cocktail version of the drink contained gin, but I decided to make a mocktail version to support my Dry January aspirations. The drink has a balsamic vinegar reduction combined with fresh fruit, herbs, and a lemon simple syrup. As I worked on this drink, I also wanted to reduce the amount of added sugar, so I’m recommending a simple syrup recipe that gets its sweetness from a combination of sugar and a non-caloric sweetener. There are a couple of component ingredients that you’ll have to prepare, but trust me, it’s worth it!
Strawberry Balsamic Shake Up
6 strawberries, tops cut off
1 tsp. balsamic vinegar reduction (recipe below)
2 fresh mint leaves
¼ cup reduced sugar lemon simple syrup (recipe below)
1 cup ice
1-2 cups sparkling water
Instructions
- In a cocktail shaker, combine strawberries, balsamic reduction, and mint. Muddle until strawberries are quite soft.
- Add lemon simple syrup and ice, cover shaker and shake thoroughly.
- Fill glasses of your choice with ice. Pour strawberry mixture through a mesh sieve to strain. Use the back of a spoon to press the mixture through the sieve to maximize the amount of juicy goodness in your glass!
- Top each with a half cup to a cup of sparkling water, depending on your flavor preference.
- Garnish with a fresh strawberry and a mint leaf. Enjoy!
Makes 2 servings
Balsamic Vinegar Reduction
2 cup balsamic vinegar
1½ tsp sugar
Instructions
- In a small saucepan, bring balsamic vinegar to a gentle boil.
- When vinegar begins to boil, whisk in the sugar.
- Reduce the heat and continue to simmer, whisking often, until thick and reduced, about 15 to 20 minutes. The amount of liquid should be reduced by about half and the liquid should become a bit more viscous. As it cools, the reduction will thicken even more.
- Store in a sealed container in the refrigerator for up to 6 months.
Makes about 1 cup
Pro Tip: This balsamic vinegar can be used as a drizzle on meat, veggies, pasta, and other dishes, so it won’t go to waste!!
Reduced Sugar Lemon Simple Syrup
½ cup water
¼ cup Erythritol and Monk Fruit Blend
¼ cup sugar
½ cup fresh lemon juice
Instructions
- In a small saucepan, bring the water to a gentle boil.
- Whisk in the Erythritol and Monk Fruit Blend and sugar and stir until sweeteners are dissolved in the water.
- Stir in the lemon juice.
- Store in sealed container for up to 3 days.
Makes about 1 cup
