1 1/2 cups vinegar
1 1/2 cups white sugar
2 cubes chicken bouillon
2 tablespoons beef bouillon granules
6 teaspoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon salt
In a small, heavy skillet, brown sugar over medium low heat. Dissolve vinegar in boiling water and stir until dissolved; strain into 2 cups medium sized glasses. Stir in white sugar, bouillon, Worcestershire sauce and brown sugar until all ingredients are thoroughly combined. Serve in cup vermouth glasses, or pour over bourbon hand-flour in martini glasses and scrape the crust off of the bourbon.