I’m not a giant drinker of fruit juice, until it’s combined with gin, however my associate (who doesn’t drink gin or something like that) is a fan. He usually buys juice for my place, drinks a few of it, and leaves the remainder for me to drink or ignore till he returns. That is how a carton of POG ended up in my fridge.
I like POG with rum (and lime) or Campari (and lime), but this morning was the first time I drank some of the juice all by itself in a while. It was fine, but much sweeter than I remember. This was disappointing, as I had been looking forward to a refreshing, sweet-but-tart beverage as a breakfast treat.
It was obvious that acid was the missing component, and while lemon and lime would certainly fix that, they also change the profile of the juice by bringing a flavor all their own. If you want to up the acid and temper sweetness in your juice without distracting from its original flavor, reach for the apple cider vinegar.
While apple cider vinegar has a flavor, the apple-y undertone is something that is already present in most mixed juices, so it blends right in. (There’s a reason apple juice is often used a base for juice “cocktails” that have nothing to do with apple.) You don’t need much—start with just the tiniest of splashes, maybe an eighth of a teaspoon. The fruity, slightly funky vinegar reels in any cloying qualities, complementing the more sugary aspects of the beverage without overshadowing it. It’s the juice same juice you bought at the store, just a little bit better.