Cocktails with Wine vinegar
Wine vinegar is vinegar made by fermenting wine, so acetic acid bacteria convert its alcohol into acetic acid.
How it's used
A small measure sours a drink without citrus, as in shrubs, drinking vinegars and savory drinks of the Bloody Mary family. At about 6% acid it is close to lemon juice, so it can supply all the sourness on its own. It also adds some of the wine's fruit.
Substitutes for Wine vinegar
Red or white wine vinegar
Swap them for each other freely. Just keep in mind that red will tint a pale glass.
Cider vinegar
It also sits around 5% acidity, so swap it straight. Expect a faint hint of apple.
Rice vinegar
It is milder, so you will need to pour slightly more.
Sherry vinegar
This one is noticeably sharper. Hold back a bit and use slightly less.
Balsamic vinegar
Nearly as acidic as wine vinegar. A teaspoon adds under 1 g of sugar, but the drink darkens and picks up a cooked-must flavor.
Distilled white vinegar
A last resort. Use just over half the measure of 9% vinegar, or the same amount of 5%. It delivers the acid but loses all the wine character.
