TROPICAL SHRUB

Ingredients:

2 cups of Peach White Balsamic
1 cup of fresh strawberries roughly chopped- smashed

Ingredients when serving:
1 cup of fresh strawberries sliced
1 lemon thinly sliced
Fresh mint leaves
8 cups of chilled sparkling water or seltzer water

Instructions:

In a 1 liter mason jar or container add the strawberries, pour Peach White Balsamic and refrigerate for at least an hour or up to four hours. The longer it sits, the more pronounced the flavor of the infused fruit will be. Strain, keep in a tightly sealed container and refrigerated up to two months. To serve, add 1-2 tablespoons of shrub for every 8oz of chilled sparkling water or seltzer water. Add fresh fruit, lemon and mint. Serve chilled over ice.

BLUEBERRY LEMON-THYME BALSAMIC SPARKLING SHRUB

Ingredients:

Instructions:

ELDERFLOWER CHAMPAGNE COCKTAIL

Ingredients:

1 bottle Rose Champagne, very cold
Angostura bitters (a few dashes per drink)

4 teaspoons of Elderflower White Balsamic
Fresh berries for garnish, optional

Instructions:

Start off by adding a teaspoon of Elderflower White Balsamic  to your glass, add a dash of Angostura bitters and fill the glass with champagne. Garnish with fresh berries and enjoy.

APPLE HOT TODDY

Ingredients:

Instructions:

LEMONGRASS-MINT MOJITO

Ingredients:

6 fresh mint leaves, plus a sprig for garnish
1-1/2 tablespoons simple syrup (see below)
1 tablespoon fresh lime juice – safe half the lime cut into wedges and garnish drink.
1 tablespoon Lemongrass-Mint White Balsamic Vinegar
2 ounces light Rum
club soda

SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar

Instructions:

Place mint, simple syrup, lime juice and Lemongrass-Mint White Balsamic Vinegar in a wide glass. With a wooden spoon, muddle mint, simple syrup, lemon juice and balsamic vinegar together to form a good syrup, add ice cubes, then pour Rum and club soda, mix. Garnish mint leaves and limes.

SIMPLE SYRUP
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator. 

PINK GUAVA MIMOSA

Ingredients:

Instructions: