When you need sweet, fruity acid to cut the fat in a dish, the gastrique is there. A simple, French sweet ‘n sour reduction of vinegar, caramelized sugar and fruit, gastriques balance and complement the richness of meats like duck and pork while adding a heightened flavor spectrum that a simple glaze can’t replicate. Gastriques also bring a bright, sour element to cocktails, and we love anything you can easily make that transitions seamlessly between meat and booze. 

Just boil a cup of sugar, half a cup of vinegar and half a cup of the pureed fruit or fruit juice you want to flavor the sauce until thick enough to coat the back of a spoon, then allow to cool and continue thickening.