Bourbon Balsamic Syrup

• 1 cup balsamic vinegar
• 1/2 cup bourbon
• Salt

1. Put the balsamic vinegar and bourbon in a small nonreactive pan over medium-high heat.
2. Bring to a boil, then immediately lower the heat so the mixture bubbles gently.
3. Cook, stirring occasionally, until the liquid reduces to about 1/2 cup, 15 to 20 minutes; it should coat the back of a spoon and will thicken a little more as it cools.
4. Salt to taste, and serve warm or at room temperature.

balsamic vinegar, bourbon, salt

Taken from cooking.nytimes.com/recipes/1017623 (may not work)