Cocktail Wire

There's a new trend on the rise in the cocktail world: vinegar-based syrups. The Daily News takes a look at several New York restaurants that are getting in on the vinegar craze, including Pok Pok Ny and Prospect. Deborah Marskey, co-founder of Shrub and Co., which prepares the pre-made syrups, on why bars across the city are using vinegars: "Vinegar works really well as an alternative acid. You can squeeze limes or lemons all day long, but a shrub achieves that same balance in a cocktail—while carrying fruit flavor really well." [NYDN]