Raspberry Vinegar Float
I featured this one in the New York Times but every summer, when there are tons of berries at the farmer's market, again I think of this unbelievable ice cream float. It's a little sweet, a little tart and very out-of-this-world! Pisco Italiana is a liqueur that may have to be ordered but it is most definitely worth the effort.
Makes about 2 cups
1 ounce raspberry vinegar (see below)
2 ounces Pisco Italiana
¼ ounce fresh squeezed lemon juice
¼ ounce Maraschino liqueur
Vanilla ice cream
Place all of the ingredients in a shaker and stir well to mix. Add plenty of ice and shake well. Strain into a tall float glass. Top the drink up with club soda to taste (1/4 to ½ cup). Carefully place a scoop of vanilla ice cream into the glass. Garnish with a mint sprig and serve with a tall bar spoon and a straw.
For Raspberry Vinegar:
1/2 cup red wine vinegar
3 cups raspberries
In a non-reactive bowl, combine the vinegar and raspberries. Cover and sit at room temperature for 3 days.
Mash the raspberries in the bowl, then strain the liquid through a fine-mesh sieve lined with cheesecloth. To every 1 cup juice, add 1/ 2 pound of sugar. Combine the juice and sugar in a saucepan. Bring to a boil and simmer for 15 minutes. Let cool, then bottle. Keep refrigerated for up to 3 months or in the freezer for 6 months.