Ingredients:

• 3 oz. light rum
• 1/2 cup  Coconut White Balsamic Vinegar
• 1/2 cup Pineapple Juice
• 3 oz. canned cream of coconut, such as Coco López
• 2 cups ice cubes
• Lime peel for garnish
• 2 pineapple wedges or spears for garnish

 Directions:

• In a blender, combine the rum, vinegar, juice (or water), cream of coconut and ice and blend until smooth.
• Divide between two tall glasses and garnish each with a pineapple wedge and twisted lime peel.
• Serve immediately. 

Breakfast before bows 🌿 made with raspberry balsamic. Fresh fruit and almond milk 😋 Visit us today from 11 am to 4 pm in Franklin (5 Main Street) and Northborough (269 West Main Street)

#fruitsmoothie #breakfastmadeeasy 

A little Vodka is yummy too :-)

Ingredients

• 2 tablespoons Pomegranate-quince Balsamic Vinegar
• 2 teaspoons Honey (or I like Stevia...just a dash)
• 6 ounces sparkling water
• Add some Pomegranate seeds for garnish (optional)

Directions

• Fill a glass with ice (crushed if desired)
• Add vinegar, honey and sparkling water
• Add additional honey, or pomegranate to personal taste

This is refreshing and hot!

Ingredients:

• 1 tablespoon Serrano Honey Balsamic
• 2 ounces tequila 
• 1 small slice of Serrano pepper (optional but be sure to remove the seeds)
• 3 slices cucumber (large, peeled and thinly sliced)
• 1 tablespoon lime juice
• 1/2 teaspoon agave nectar
• 1/2 tablespoons triple sec
• 1 handful ice cubes
• crushed ice (for serving)
• sea salt (or Hawaiian black lava salt, pictured for salted rim)

Direction:

1. Chill a cocktail glass, and then rub the rim with lime juice and dip it in coarse salt.
2. Add balsamic, tequila, triple sec, lime juice, and ice together in a cocktail shaker.
3. Shake and then strain into the glass over crushed ice.
4. Garnish with Cucumber and Serrano Slice.
5. Serve and Enjoy!

Ingredients:

• 3 oz. light rum
• 1/2 cup Pineapple White Balsamic Vinegar
• 1/2 cup Pineapple Juice (or water for tart taste)
• 3 oz. canned cream of coconut, such as Coco López
• 2 cups ice cubes
• Lime peel for garnish
• 2 pineapple wedges or spears for garnish

 Directions:

1. In a blender, combine the rum, vinegar, juice (or water), cream of coconut and ice and blend until smooth.
2. Divide between two tall glasses and garnish each with a pineapple wedge and twisted lime peel.
3. Serve immediately. 

Calm and Cool...try our Cara Cara Balsamic Recipe for a Shrub!

Ingredients:

• 2 cups of Cara Cara Orange White Balsamic (or your choice of white balsamic)
• 1 cup fruit, berries and herbs of your choice
• 8 cups chilled seltzer water or sparkling water (without sodium added)

Directions

1. In a one liter container add the fresh cut fruit or berries. Pour the balsamic over the fruit and allow to "infuse" for at least one hour or up to four hours in the fridge. The longer it sits, the more intense the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.
2. To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired. 
3. Add herbs of choice for garnish.

Makes between 16-32 servings depending on amount added to water or cocktails.

• 4 ounces tequila
• 2 ounces lime juice (about 3 limes)
• 2 ounces orange liqueur
• 1/4 cup fresh raspberries
• 2 tablespoons Cascadian Raspberry Condimento
• 2 tablespoons agave nectar (or more to suit your taste)
• crushed ice
• lime for garnish
• 1/3 cup Himalayan Sea Salt

Directions:

1. Juice the limes until you get 2 oz (1/4 cup) of juice. Blend together the raspberries and lime juice. Pour the mixture through a strainer into a container (to catch the seeds). Add in the agave.
2. Dip the edges of the glasses in a little bit of water and then in the salt.
3. Pour the tequila, 4 oz of the raspberry mixture, orange liquor and ice into a cocktail shaker. Shake for about 30 seconds and divide among the salt rimmed glasses.