Kili wrote:

>> I use one lg sprig of rosemary and two sprigs of lavender. Put into a
>> bottle that can be corked. Pour warm not hot vinegar over the herbs
>> then cork and let sit for at least one month. I use about 1/3 of the
>> flavoured vinegar to 2/3 oil with a little dijon and sugar.
>
> Okay, what kind of vinegar would you suggest with this? Cider, rice,
> wine?

I've used white wine vinegar with good results. You can also use red wine
vinegar, though you'll obviously get a somewhat different flavor.

Bob