Caramel Vodka, Apple Cider and Cranberry Pear Cocktail

Tracey Wilkinson
Ingredients:
  • 1 (25 oz.) bottle dry sparkling wine (found this at Franklin Liquors)
  • 1 (32 oz.) bottle organic apple cider
  • about 1/4 cup Caramel Vodka (again...you can find this at Franklin Liquors)
  • Annice Star (optional but I found these at The Tea and Spice Exchange in Mashpee)
  • Apple thinly sliced (and what is really cute is cutting out the core of the apple in a star form but this is optional too)
  • Thinly sliced orange or lemons for garnish
  • Cinnamon Sticks

 Instructions:

  • Combine sparkling wine and apple cider in a pitcher, then stir in 1/4 cup caramel vodka (add more to taste).  Pour into your favorite glass and garnish with thin apple slices, anise, cinnamon sticks, and fresh sprigs of rosemary. Serve immediately.
  • To make just one, pour almost equal parts of apple cider and sparkling wine, using a little more apple cider than sparkling wine.

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Bloody Mary

Liza MacLeod

Ingredients:

  • Ice cubes
  • 1 cup vodka
  • 2 cups tomato juice
  • 1 1/2 tablespoons  Traditional Balsamic Vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 4 dashes tabasco sauce
  • 1/4 teaspoon celery salt
  • 2 limes
  • freshly ground pepper
  • 4 cherry tomatoes
  • 4 green chilies

Directions:

  1. Fill a tall glass with ice
  2. in a large pitcher, combine vodka, tomato juice, balsamic, horseradish, Worcestershire sauce, Tabasco sauce, celery salt, lime juice and ice. Stir well and add pepper to taste. 
  3. Pour into prepared glasses and garnish each glass with a cherry tomato and a chili speared on cocktail toothpick. 
  4. Serve immediately and enjoy!

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Bourbon & Peach Cocktail

Tracey Wilkinson
Ingredients:
  • 1 peach (ripe, sliced)
  • 2 ounces vodka
  • 4 ounces lemonade
  • 1 ounce Peach Balsamic Vinegar
  • 1 fluid ounce bourbon whiskey
  • Lemon (sliced for garnish)
  • Strawberry (sliced for garnish)

Instructions:

  • Place the peach into a cocktail shaker and muddle until soft
  • Combine all the remaining ingredients in the shaker with ice and shake well
  • Pour into an ice filled glass and garnish with lemon and strawberry slices.

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Summer Spritz!

Tracey Wilkinson

INGREDIENTS

  • 1/3 cup peach jam/preserves 
  • 1/3 cup Peach White Balsamic Vinegar
  • 6 ounces (3/4 cup) vodka (optional)
  • 1 (750ml) bottle prosecco, chilled
  • Herbs de Provance Extra Virgin Olive Oil, for serving (optional)
  • Fresh basil leaves and sliced peaches, for serving

INSTRUCTIONS

  1. In a cocktail shaker or glass jar, combine the peach jam, balsamic, and vodka and shake well to combine. Strain into a pitcher. Chill until ready to serve.
  2. To serve, pour the peach mix into 6 cocktail glasses. Top off each with chilled prosecco. Garnish with a very small drip of olive oil, fresh basil, and peaches. Enjoy!

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Coconut Pina Colada

Tracey Wilkinson

 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. 

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Breakfast before Bows Smoothie

Tracey Wilkinson

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 

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Pomegranate-Quince Shrub

Tracey Wilkinson

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

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Serrano Honey & Cucumber Margarita

Tracey Wilkinson

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!

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Coco Colada

Tracey Wilkinson

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. 

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Cara Cara Orange Shrub

Tracey Wilkinson

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.

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