Salt Spring Island Artisan Vinegar

from orchard to bottle

Peach Balsamic Vinegar

Salt Spring BBQ Sauce

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  • 1 cup Salt Spring Kitchen Co Spicy Tomato Jam
  • 1 cup Salt Spring Artisan Vinegar Peach Balsamic
  • 1 cup Salt Spring Ales Spring Apple Belgian
  • 1 cup brown sugar
  • a pinch of salt

Combine all ingredients and stir until smooth.  Use as a rub before cooking or as a sauce on finished barbecue.

Thanks to Andrea LeBourgne for creating this Salt Spring special!

Peach Balsamic Reduction

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  • 250ml Peach Balsamic Vinegar
  • 1/3 cup sugar

Combine vinegar and sugar in a saucepan.  Heat slowly while stirring until sugar is dissolved.  Simmer until mixture is reduced by about half the volume and has thickened.  Don’t leave unattended as it can reduce quickly.

Drizzle over fresh sliced peaches and serve with vanilla ice cream.

Peach Magic

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  • 1 oz Bourbon
  • 1/2 oz Peach Balsamic Vinegar 
  • 1/2 oz simple syrup
  • 1-2 squeeze of lime 
  • 2 oz soda 

Combine bourbon, peach balsamic vinegar, simple syrup and fresh lime in shaker.  Add ice and shake vigorously for 10 seconds.  Strain into short cocktail glass over ice.  Add soda and stir in gently.  Garnish with lime wedge and serve. 

Peachy Mojito

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  • 2/3 oz Peach Balsamic Vinegar 
  • 2/3 oz simple syrup
  • 1-2 oz Rum 
  • 10 mint leaves 
  • 2 lime slices 
  • Ice
  • Soda (2-4 oz) 

Mix rum and syrup in shaker. Top with ice, add mint leaves and lime wedges. Shake vigorously for 10 seconds. Pour contents into collins glass and add soda. Top with mint vinegar and stir in gently (add extra to taste).  Garnish with mint leaf and lime wedge.