檸檬草薄荷白巴薩米克醋

I was skeptical about vinegar in tea but a splash of this in cold green tea is genuinely refreshing. The lemongrass comes through bright and the mint keeps it from being too sweet. Already halfway through the bottle.

Tossed a few tablespoons into the pan right after searing some lamb and the lemongrass cut through the richness beautifully without overpowering it. The mint comes through clean on the finish, not candy-like at all. Definitely my new go-to for Asian-style marinades.

I’ve been splashing this into iced green tea every afternoon and it’s become my little ritual—bright and herbal without being syrupy. Also tossed some on grilled shrimp for a marinade and the whole dinner table noticed the difference. Really glad I took a chance on this bottle.