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Credit: Doc Crow’s Southern Smokehouse & Raw Bar, Louisville, Ky.
The National Culinary Review, March 2012
½ cup bourbon
2 cups white balsamic vinegar
1 small shallot, finely diced
1 T. fresh diced scallion
¼ t. salt
½ t. fresh ground pepper
Method: Whisk together bourbon, vinegar, shallot, scallion, salt and pepper. Serve with raw oysters.
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