Ingredients
1/2 cup apple-cider vinegar, preferably unfiltered
1/3 cup sorghum syrup (available at natural-food stores)
1 tablespoon finely grated peeled fresh ginger (from a 2-inch piece)
24 ounces rye whiskey
Preparation
Stir together vinegar, sorghum syrup, ginger, and 2 cups water in a nonreactive container. Cover and refrigerate at least 4 hours and up to 1 day. Strain; return to container and refrigerate, covered, up to 1 week.
For each drink, fill a cocktail shaker with ice. Pour in 1 1/2 ounces each vinegar mixture and whiskey. Shake well. Strain into a chilled coupe glass; serve.
