One of the things I love most about the world of herbal mocktails is the fact that there are limitless flavor combinations to try. In my kitchen, oxymels are a key ingredient for mocktails: they impart a complexity of flavor that can be hard to achieve without alcohol. I enjoy experimenting with different vinegars and even citrus juices. Eventually, my kitchen explorations led to balsamic vinegar. Balsamic vinegar is made by first cooking grape must (pressed grapes that include juice, seed, skin, and stem) until it is reduced by half, then allowing it to ferment for a few weeks before ageing it in a series of successively smaller barrels. The longer it’s aged, the more syrupy the vinegar will be. This process is similar to the way that fine sherries, brandies, and ports are made. Every aspect of this process, from the wood the barrels are made from to the time spent ageing, adds layers of complexity to the flavor. The resulting vinegar is mildly tart rather than acidic, which is a nice alternative to the more acidic vinegars I usually use for oxymels. Mountain Rose Herbs just released a new balsamic vinegar that is highly aromatic. It’s made from Ancellotta, Lambrusco, and Trebbiano grapes grown in the Modena region of Italy and is aged for six years to achieve the perfect balance of sweet and tart flavors. The oxymel below is very simple and blends perfectly with this artisanal balsamic.I also included one of my favorite mocktail recipes with an option to prepare it as a Gin & Tonic version, if you prefer. Enjoy! Ingredients Directions Pro Tips Makes 1 serving. Ingredients Directions Pro Tips To make this a cozy winter oxymel, omit the ice and replace the tonic water with 2 oz. of orange peel infusion. Leave the lemon verbena infusion hot. The orange peel infusion will replace the bitter flavor of the tonic water. To make this an herbal gin and tonic: replace 1 oz. of the lemon verbena tea with 1 oz. gin, or simply add gin to the recipe. You may also enjoy:
Though balsamic vinegar may not be the first ingredient that comes to mind for a mocktail or cocktail, it was traditionally consumed as a digestif after meals or an aperitif between courses. The name “balsamic” hints at its use as a tonic or “balm.”
Rosemary Balsamic Oxymel Recipe
Rosemary-Balsamic Mocktail RecipeWant to learn more from Amanda Crooke?
You Can Find Her Herbal Class Offerings at Locust Light Farm!
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Topics: Recipes, Herbalism,
Written by Amanda Crooke ~ Guest Herbalist on March 4, 2025
Amanda Crooke is the Herbal Pharmacy teacher at David Winston’s Center for Herbal Studies where she teaches clinical herbalism students to make medicinally potent preparations. She is also the owner of Locust Light Farm in NJ, where she teaches herbalism and plant magic classes both in-person and online. Amanda emphasizes deliciousness in herbal preparations and only measures ingredients when she absolutely has to. She believes that mocktails are a great way to introduce herbs to skeptical friends and family. Amanda lives right near the Delaware River with her husband, daughter, and mischievous cats. She loves crosswords, cozy mysteries, and searching for gnomes in the mossy crevices along the nearby creek.
