I’ve had this cocktail bookmarked for a long time. It just sounded so unusual: bourbon, basil, balsamic vinegar, and ginger beer. The flavor is incredibly interesting. Unlike the Strawberry Balsamic Smash, where a mere hint of balsamic vinegar enhanced the other flavors of the cocktail, the Bufala Negra is all about the balsamic. After I took my first sip, I wasn’t sure I liked it. Then I took another, and another. As my palate slowly got used to the flavor, I enjoyed it more and more. When you roll it around on your tongue, you can pull out the savory notes of basil and balsamic.
The recipe specifies good aged balsamic vinegar, and I’d abide by that. In my experience the cheaper ones tend to taste more acidic, where as more expensive ones are sweeter and more flavorful. It could make all the difference in this cocktail. Plus, balsamic vinegar keeps forever and isn’t something you use large quantities of, so it seems like a worthy splurge.
History: The original Bufala Negra was invented by Jerry Slater of H. Harper Station in Atlanta. His recipe uses a balsamic syrup instead of straight vinegar. John Greco of Philip Marie in Greenwich Village created this adaptation. As far as the name, I believe it means “black buffalo” in Portuguese.
Bufala Negra
1 1/2 oz. bourbon
1/2 tsp. simple syrup
1 tsp. balsamic vinegar
4 basil leaves
2 oz. ginger beer
Muddle basil with simple syrup in the bottom of a shaker. Add bourbon and shake with ice until chilled. Strain into a rocks glass filled with ice. Top with ginger beer. Using a teaspoon, gently drizzle balsamic on top (most of it will sink). Garnish with a sprig of basil. Be sure to stir before you sip.
Recipe adapted from the New York Times.