When we dive into or back into an idea we explore several variations. When we were making the bourbon lemonade vinegar we also started canned lychee vinegar. We enjoy the floral sweetness of lychee fruit and wanted to see how it would evolve. Initially we tend think of vinegar as a savory element. But in reality it can be used in all areas of the kitchen and bar. It adds structure to sweet.
Canned Lychee Vinegar
1000 grams canned lychee syrup, drained from canned lychees
500 grams apple cider vinegar
375 grams vodka
Mix the lychee syrup, apple cider vinegar, and vodka and transfer to a wide mouthed jar. Insert an aquarium bubbler, cover the top with cheesecloth, and let it ferment at room temperature for at least two weeks until the pH reaches 3.2 or the flavor appeals to you.