With their chameleon-like ability to incorporate flavors, vinegars are infinitely adaptable. You can tailor vinegar to suit your needs or fit the foodie desires of spice, fruit, heat, or herb-loving friends. Infused vinegar take on tastes and colors, so you can tint a gift a rosy (raspberry-infused champagne vinegar) bottle, or leave herbs in the liquid for an elegant, fresh-from-the-farm touch.
Given its blush-pink hue and subtle, scallion-like flavor, chive blossom vinegar‘s popularity is easy to understand. Chive-blossom vinegar’s wonderful on a salad, or as a final touch on grilled, chilled carrots. Don’t throw away that leftover rosé. Introduce it to lemon verbena, peaches, and unfiltered cider vinegar, and you’ll have a peach-rosé vinegar that tastes so good, it’s hard to give away. This is a dreamy vinegar, fresh from Food & Wine, perfect for cocktails and alcohol-free drinks. Steep it when peaches are ripe, and it’ll make your dry January a delicious ease.
There are infused vinegars for every season: cranberry orange for the winter holidays, hot pepper for autumn grilling, garlic and herb for a summery roasted chicken, lemon tarragon for spring’s first greens … just ask the economical Getty Stewart. Combine vinegar, your imagination, and what’s beautiful in the market, add a little time, and you’ll have a gift for all dishes, long after the season ends.
