Pop-up Vinegar Bar | Healthy vinegar shots
From the 12th till the 14th of September pop-up Vinegar Bar will open in Amsterdam where consumers can discover the wide range of possibilities that vinegar offers. For example, the Dutch use vinegar mostly for kitchen purposes while in Japan it’s common to drink vinegar cocktails. The Vinegar Bar wants to show us the different kinds of vinegar and how to use them.
Pop-up Vinegar Bar
Although we might have never heard of it in the Netherlands, in Japan the amount of Vinegar Bars increased rapidly. At these bars you can get vinegar shots for a healthy boost or they process vinegar into small dishes or desserts. Thanks to Vanilla Venture, who organizes this pop-up, the Dutch guests can now discover the many possibilities of vinegar as well.
Vinegar in Asia
Supermarkets in Asia offer a wide variety of different vinegar types including pineapple vinegar, apricot or honey vinegar, more than we are used to in the Netherlands. Although we might not know every single type of vinegar available, the Dutch gastronomy still loves to work with it. The sour and complex flavors of the vinegars suit the European cuisine perfectly. Drinking vinegar isn’t something we are used to in Europe compared with Asia. In Japan for example, drinking vinegar is now more popular than ever.
A shot of vinegar
Vinegar is mainly consumed in Japan before and after the meal. Not only as a refreshment, but also to balance the PH value in your body and keep your appetite under control. The combination of sweet and sour has a surprising effect, especially after eating salty or heavy food. Vinegar can be drunk as a shot, with some water and ice or even be mixed in a cocktail!
Vinegar cocktails
Drinks based on vinegar with additives like fruit or herbs, also called shrubs, are regularly used while making cocktails. It’s possible to drink it on its own or use it as an ingredient. It’s nice that these shrubs have a mild taste and preferably keep a low profile. They enhance the taste and overall sensation of the cocktail without being dominant. A cocktail without subtle acide undertones can’t be good, so why not use a shrub instead of the usual lemon or lime sometimes?
