Behind The Bar - Lindera Farms

Behind The Bar

Elderflower Vinegar

DONT' WRITE MINE YET

JP Featherston, Southern Efficiency

1.5 ounces Green Hat Spring/Summer
1 ounces Dolin Blanc
0.25 ounces Strega
0.25 ounces Lindera Farms Elderflower vinegar

Stir in a mixing glass with ice; strain into a chilled coupe. Press an orange peel over the cocktail; discard peel.


LE DIPLOMATE

Morgan Stana, Il Fait Beau

1.5 ounces Edinburgh Gin
1.5 ounces peach elderflower shrub
0.5 ounces lemon juice
Topped with 2 ounces sparkling rosé

To make peach elderflower shrub, combine 1 cup superfine sugar and 1 cup chopped peaches, and let sit in covered container for 2-3 days, stirring daily. Add 1 pint of Lindera Farms elderflower vinegar, and stir. Let sit for 4-5 more days, then strain.


THE CCOMISSIONER

James Caston, VA Highland Malt Whisky

1.5 ounces VA Highland Malt Whisky
0.5 ounces Elderflower Vinegar
0.5 ounces rich honey syrup (2:1 honey/water)
4 drops Boston Bitahs
2 dashes Black Walnut Bitters

Stir all ingredients except the Black Walnut Bitters over ice until well chilled and integrated. Strain into an old fashioned glass with a large ice cube, adding the Black Walnut bitters right before serving.


LOCAL-VORE

Tyler Hudgens, The Dabney

1.5 ounces Dorothy Parker Gin
0.25 ounces Lindera Farms Elderflower Vinegar
3.0 ounces Top with Local Pear Soda

Build in a Collins Glass over ice. Garnish: Lemon Wheel, sprig of elderflower (use baby's breath if unavailable)

Honey Vinegar

LOVE VIGILANTE

Jeff Faile, The Partisan

1.5 ounces vodka
1 ounces pear liqueur (winter & rothman)
0.5 ounces lime juice
0.25 ounces Lindera Farms Honey vinegar

Shake. Strain over fresh ice. Garnish with a sage leaf.


SWEDE'S KNEES

Ben Matz, Wicked Bloom Social Club

1.5 ounces krogstad aquavit gamler
0.5 ounces lemon juice
0.25 ounces 2:1 simple sryup
0.5 ounces Lindera Farms Honey vinegar
6 drops habanero tincture

Stir all ingredients with ice, strain into chilled coupe, garnish with grapefruit twist.


HONEY AND JALAPENO SHRUB

Chef James Strine, Cafe Boulud Palm Beach

2 cups sugar
1 cup Lindera Farms Honey vinegar
1 cup jalapeno juice
1 sprig thyme
1/8 cup picked thai basil
1 bay leaf

Bring vinegar to a simmer with aromatics and add sugar til dissolved let cool then add jalapeño juice. Mix with Tequila, then get out there and be somebody


(MAX, THE) SLEDDING ENTHUSIAST

Adam Bernbach, Two Birds, One Stone

1.0 ounce El Dorado 5yr Rum
1 ounce Barbadillo Oloroso Sherry
3 dashes Angostura Bitters

Top with Banana-Spice Bush Vinegar Soda over Ice in Collins. Garnish with a Mint Sprig.


VENUS FLYTRAP

Jamie Macbain, Daikaya

1.5 ounces Bols Genever
0.5 ounces Honey Syrup (1:1 Honey:Water)
0.33 ounces Lindera Farms Honey Vinegar
0.125 ounces Yuzu Juice

Combine all ingredients in a shaker tin with ice. Shake well and double strain into a chilled coupe. Garnish with a fresh honeycomb.


THE BEE AND THE MULE

Jose Andres, Barmini

1.5 ounces Barry Hill honey vodka
1.5 ounces Lindera Farm Honey vinegar
1 ounces ginger syrup
0.5 ounces fresh lime juice


BEASLEY'S HONEYSUCKLE SHANDY

Ashley Christensen and John Parr, Beasley’s Chicken and Honey

0.75 ounces Lemon Juice
0.25 ounces Lindera Farms Honey Vinegar
0.5 ounces Bee Blessed Honey Syrup
1.25 ounces Cathead Honeysuckle Vodka
3 Sprigs of Raleigh City Farms Lemon Thyme
Fullsteam's Beasley's Honey White
Lemon Wheel and Thyme Sprit Garnish

Shake Lemon Juice, Honey, Honey Vinegar, 1 Sprig of Thyme and Honeysuckle Vodka on ice and strain over 4 Kold Draft Kubes. Spank Raleigh City Farms Thyme and drop into glass. Top w/ Beasley's Honey White. Lemon Wheel and Thyme Sprit garnish.


BEES KNEES 1

Paul Taylor, Southern Efficiency

1.5 ounces Gin
0.5 ounces Lemon
1 ounce Honey
0.5 ounces Lindera Farms Honey Vinegar
0.25 ounces Yellow Chartreuse

Shake, fine strain into a chilled coupe, no garnish.


AVIATION

Paul Taylor, Southern Efficiency

1.5 ounces Gin
0.5 ounces Lemon Juice
0.75 ounces Honey
0.5 ounces Lindera Farms Honey Vinegar
1 bar spoon Luxardo Maraschino
1 bar spoon Creme de Violette

Shake, fine strain into a chilled coupe, garnish with a brandied cherry.

Strawberry Vinegar

ACACIA #1

Danny McDermott, Acacia Midtown

3/4 ounces pomegranate molasses
0.5 ounces New England aster vinegar

Build in rocks glass, stir to combine, add cracked ice, fever tree tonic, stir again to combine, lime twist.

1 ounce strawberry vinegar
3/4 ounces house made lime cordial

Build in rocks glass, add cracked ice, coconut water, turn. 3/4 oz. wine berry vinegar 1/2 oz. house made orgeat Mint Muddle above in rocks glass, too w house made ginger beer, cracked ice.


PIMMS CUP

Paul Taylor, Southern Efficiency

1 Pimm’s
½ Gin
½ oz. Lindera Farms Strawberry Vinegar
½ Ginger Syrup
¼ Lemon Juice
2 ½ oz. Fever Tree Soda Water

Shake everything except soda water, fine strain into highball/collins, top with soda, add ice, garnish with cucumber and lemon wheel


ABSINTHE REMEDY

Champagne Flute/Wine Glass

½ ounce Pernod Absinthe
1 ounce Cucumber Syrup
½ ounce Lindera Farms Strawberry Vinegar
½ ounce lime Juice
2 ounce Blanc De Blanc
4 Cucumbers

Shake everything but the bubbles, fine strain into champagne flute, top with bubbles, garnish with a strawberry.


APEROL SPRITZ

Paul Taylor, Southern Efficiency

1 Aperol
½ ounce Lindera Farms Strawberry Vinegar
¼ ounce Rich Cane Syrup
¼ ounce Lemon Juice
2 ounces Blanc De Blanc
1 ounce Fever Tree Soda Water

Shake everything except to soda and bubbles, fine strain into Champagne Flute/Wine Glass, top with soda and bubbles, garnish with an orange slice and an olive.

Persimmon Vinegar

ACACIA #2

Danny McDermot, Acacia Midtown

1 ounce muscadine vinegar
0.5 ounces Strega
0.5 ounces orange juice
0.5 ounces Pierre Ferrand 1840 cognac

Build in large tin, rock back and forth to combine, strain into wine glass, top w fever tree club soda, orange twist

3/4 ounces persimmon vinegar
0.5 ounces cardamaro
0.5 ounces manzanilla sherry

Build in large tin, quick shake, strain into coupe, top w house made sparkling cider, dutch's colonial cocktail bitters

Hickory Vinegar

ACACIA #3

Danny McDermott, Acacia Midtown

2 ounces del maguey vida mescal
0.5 ounces hickory vinegar
0.5 ounces maple (2:1)

Build in rocks glass, cracked ice, stir to combine, Bittermens xocolatl mole bitters

2 ounces botanist gin
0.5 ounces turmeric vinegar
0.5 ounces yellow chartreuse

Build in large tin, stir, strain into coupe, Bittermens celery shrub bitters.


FALL TO PIECES VAR.

Paul Taylor, Southern Efficiency

¾ Rye Whiskey
½ VS Cognac
¾ Cocchi Di Torino
¾ Averna Amaro
¼ Lindera Farms Hickory Vinegar
2 dash Angostura Bitters

Stir, strain into a chilled coupe, garnish by expressing a orange peel at 45° over the cocktail and discard peel.

Ramp Vinegar

CURIOUS GEORGE

Tyler Hudgens, The Dabney

1.5 ounces St George Green Chili Vodka
0.5 ounces fresh lemon
0.5 ounces aleppo pepper spiced honey (2:1 honey syrup with 1g aleppo flake per 12oz syrup)
0.25 ounces Lindera Farms Ramp Vinegar
0.25 ounces Manzanilla Sherry (we used la gitana)

Shake, serve neat in a coupe glass, with either a pickled ramp or no garnish


MATSUTAKE GIBSON

Danny McDermot, Acacia Midtown

2.0 ounces plymouth
0.5 ounces atsutake vinegar

Stir, strain into coupe, and add 5-7 drops orange bitters (to taste).

Black Locust

FRONT ROYAL

Beth Dixon, Pasture RVA

1 ounce Battle Standard Navy Strength Gin (KO Distilling)
1 ounce Øster Vit (James River Distillery)
0.5 ounces Lindera Farms Black Locust Vinegar
0.5 ounces lemon juice
0.5 ounces simple syrup
1 Lemon twist

In a cocktail shaker, combine gin, Øster Vit, vinegar, lemon juice and simple syrup. Shake, strain over large ice cube in a rocks glass and garnish with a twist of lemon.

Raspberry Vinegar

BERRIED ALIVE

Paul Taylor, Southern Efficiency

1 Medium Amontillado
0.5 ounces Bonded Bourbon
0.25 ounces Raspberry Liqueur
0.25 ounces Lindera Farms Raspberry Vinegar
0.75 ounces Rich Cane Simple
0.5 ounces Lemon Juice

Shake, fine strain, coupe, no garnish


EL PRESIDENTE

Paul Taylor, Southern Efficiency

1.5 ounces White Rum
1.5 ounces Blanc Vermouth
1 ounce Barspoon Lindera Farms Raspberry Vinegar
1 ounce Barspoon Rich Cane Simple

Stir, strain into a chilled coupe, express orange peel at 45° over the cocktail, place on rim and drop a brandied cherry in.


MOUNT VERNON VAR.

Paul Taylor, Southern Efficiency

1 ounce Brandy De Jerez
0.25 ounces Luxardo Maraschino
0.25 ounces Lindera Farms Raspberry Vinegar
0.5 ounces Grapefruit Ginger Cordial
0.75 ounces Lemon
0.5 ounces PX Sherry

Shake, fine strain into a chilled coupe, garnish with a brandied cherry.

Ginger Vinegar

PENICILLIN

Paul Taylor, Southern Efficiency

1.5 ounces Blended Scotch Whiskey
0.75 ounces Ginger Syrup
0.5 ounces Lemon Juice
0.25 ounces Lindera Farms Ginger Vinegar
0.25 ounces Islay Scotch

Shake all ingredients except islay scotch, fine strain over large cube in double old fashioned glass, float islay scotch over the top.


NASHVILLE ADVIL VAR.

Paul Taylor, Southern Efficiency

1 ounce Smokey Malt Whiskey
0.5 ounces Sage Liqueur
0.5 ounces Ginger Syrup
0.5 ounces Lemon Juice
0.5 ounces Lindera Farms Ginger Vinegar
10 drops Bittermens Habanero Shrub

Shake, fine strain into a chilled coupe, garnish with a piece of slapped sage.


RUM OLD FASHIONED

Paul Taylor, Southern Efficiency

1 ounce White Rum
0.5 ounces Smith and Cross
0.25 ounces Black Strap Rum
0.25 ounces Allspice Dram
0.25 ounces Lindera Farms Ginger Vinegar
0.25 ounces Rich Cane Simple

Build over a large cube in a double old fashioned glass, stir, garnish by expressing orange peel at 45° over the cocktail and placing it inside.


SAZAERAC

Paul Taylor, Southern Efficiency

1 Rye
1 Dark Rum
0.25 ounces Rich Cane Syrup
0.25 ounces Lindera Farms Ginger Vinegar
5 dash Peychauds Bitter

2 dash Absinthe

Sazerac prep


Ginger Buck

Paul Taylor, Southern Efficiency

1 ½ ounces Bonded Bourbon
½ ounce Ginger Syrup
½ ounce Allspice Dram
½ ounce Lindera Farms Ginger Vinegar
3 ounces Fever Tree Soda water

Shake everything except the soda, fine strain into the highball/collins, top with soda, fill with ice, garnish with lemon wheel.

Wild Chamomile Vinegar

OL' SORGY

2oz Weller 107 Bourbon
1/8oz Sorghum Syrup
1/8oz Lindera Farms Chamomile Vinegar
2 dash Woodford Reserve Spiced Cherry Bitters
1 dash Angostura Bitters
1ea Small Lemon Peel, pith removed
as needed Mint Sprigs
as needed Lemon Peel

Muddle lemon peel, sorghum, vinegar and bitters. Add Ice and Bourbon and stir until well chilled. Strain into an old fashioned glass over one large piece of ice. Garnish with lemon peel and mint.

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