Ingredients:

• Lime wedge, for rimming glass
• Kosher salt, for rimming class
• 2 oz Cara Cara orange juice, freshly squeezed
• 1 1/2 oz blanco or silver tequila
• 3/4 oz triple sec
• 1/2 oz  Cara Cara Orange Vanilla Balsamic
• 1/2 lime, juiced
• Lime and Cara Cara orange wedges, for garnish

Directions:

1. Rim a glass with lime juice and kosher salt. Add ice to the glass and set aside. 
2. Over ice, add the orange juice, tequila, triple sec, balsamic, and lime juice to a cocktail shaker and shake until mixed. 
3. Strain into the prepared glass. 
4. Garnish with lime and Cara Cara orange wedges. Enjoy!

Try this spicy little number!

INGREDIENTS

• 2 oz. tequila
• 1 oz. Cointreau
• 1 oz. lime juice freshly squeezed (about 2 limes)
• 4 oz. orange juice (about two oranges)
• ½ ounce Cara Cara Orange Balsamic
• splash of Prosecco
• ice cubes

GARNISH & TO SERVE 

• lime wedge
• flat leaf parsley
• crushed ice
• green chili sliced thin
• sliced lime
• sliced pineapple

INSTRUCTIONS

• Juice enough orange and lime until you have the correct amount. If it's pulpy, strain through a fine mesh strainer.
• In a shaker, combine the tequila, Cointreau, lime juice, orange juice and balsamic. Add ice cubes, secure the top on the shaker and shake until very cold.
• Fill the glasses with crushed ice and pour the margarita over the ice. Add a splash of Prosecco and garnish with slices of pineapple, parsley, chili, lime and orange. 

This cup of tea will be exactly what you need on a cold morning this winter! So simple and so delicious.

Ingredients:

• 1 teabag Stone & Grove Energy tea 
• Hot water
• 1 teaspoon Blackberry Ginger Balsamic
• Local Honey (to taste) 

Directions:

Boil water in a small pot or tea kettle. Place teabag in a mug and pour in hot water. Let steep for 1-2 minutes, depending on how strong you like your tea. Add blackberry ginger balsamic and honey (I use about a teaspoon). Enjoy and stay warm!

I added a little extra prosecco...can you tell?

Ingredients:

• 1/2 oz. pomegranate Balsamic
• 1/4 oz. simple syrup
• 1 oz. rum
• 3 oz. prosecco
• Fresh rosemary sprig for garnish

Instructions:

• Fill shaker with ice and add balsamic, simple syrup and rum. Shake to combine and strain into glass. Add prosecco and garnish with rosemary.
• Serve immediately.

• 1 (25 oz.) bottle dry sparkling wine (found this at Franklin Liquors)
• 1 (32 oz.) bottle organic apple cider
• 1/2 cup Cranberry Pear White Balsamic Vinegar
• about 1/4 cup Caramel Vodka (again...you can find this at Franklin Liquors)
• Anise 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). Add Cranberry Pear Balsamic and mix. 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. Add about an oz of Cranberry Pear Balsamic.  Add vodka to taste.

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!

 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