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Cooking Time: 10 min Servings: 6-8
Cranberry Pear Balsamic Vinegar
- 1 bottle of sparkling wine
- about 1/3 cup Cranberry Pear Balsamic Vinegar
- about 12 tablespoons orange liqueur, such as Cointreau
- For the garnish: zest from 1 orange, juice from 1/2 orange, 1/4 cup sugar
Start with the garnish:
- Combine the orange zest and sugar in a shallow dish.
- Place the orange juice in a shallow dish so that it is 1/4 inch deep.
- Dip the rim of each glass in the orange juice, then dip it in the orange sugar. Be careful not to get the rim wet and ruin the sugar!
Make the drink:
- Place 2 teaspoons of Cranberry Pear Balsamic in each glass.
- Place 1.5 tablespoons of orange liqueur in each glass.
- Top with the sparkling wine and serve.
Cooking Time: 5 min Servings: 1
Cranberry Pear Balsamic Vinegar
- 2 teaspoons Olive Scene Cranberry Pear Balsamic Vinegar
- 12 frozen cranberries
- Champagne or sparkling wine
- Put 1/2 teaspoon Cranberry Pear Balsamic Vinegar in each champagne flute.
- Top off the glass with champagne of sparkling wine.
- Garnish with 3 cranberries.
Cooking Time: 10 mins Servings: 8
Blackberry Ginger Balsamic Vinegar
- 8 c cold water
- 2 c sugar
- 3 strips lemon peel (3” x 1” each)
- 2½ c fresh lemon juice (about 12 lemons)
- ½ c Olive Scene Blackberry Ginger Balsamic vinegar
- 1 c raspberries
- 1 c blackberries
- Ice cubes
- Seltzer or club soda
Prepare sugar syrup:
- In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally.
- Cover saucepan and boil 3 minutes.
- Remove saucepan from heat and cool slightly.
Meanwhile, in food processor, pulse berries until pureed.
- Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.
- Remove peel from syrup; stir syrup into berry puree with lemon juice, balsamic vinegar and remaining 4 cups water. Makes 13 cups.
- Pour into large pitcher with tight-fitting lid. Cover and refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice.
- Add seltzer to taste; garnish with berries.
Cooking Time: 7 min Servings: 20
Lemongrass Mint Balsamic Vinegar
- 2 c sugar
- 2 c water
- Sprigs of fresh mint
- ½ c Olive Scene Lemon Grass Mint Balsamic Vinegar
- Crushed ice
- Kentucky Bourbon
- Silver Julep Cups
No Derby Party is complete without the Mint Julep, which has been the traditional beverage of Churchill Downs and the Kentucky Derby for nearly a century. Ours is updated with a splash of our Lemongrass Mint White Balsamic Vinegar for a bit of sparkle and tart.
- Make a simple syrup by boiling sugar and water together for five minutes to dissolve the sugar completely.
- Add the balsamic vinegar and simmer 2 more minutes.
- Remove from heat and add 5-6 sprigs of sprigs of fresh mint.
- Cool, then refrigerate overnight.
- Make one julep at a time by filling a julep cup with crushed ice, adding one-tablespoon mint syrup and two ounces of Kentucky Bourbon.
- Stir rapidly with a spoon to frost the outside of the cup.
- Garnish with a sprig of fresh mint.
Honey Ginger Balsamic Vinegar
- 2 oz. vodka
- 1 oz. Olive Scene Honey Ginger Balsamic Vinegar
- ice cubes
- 4 pimento stuffed green olives
- Measure the vodka and Balsamic Vinegar into a cocktail shaker and add a generous scoop of ice cubes.
- Secure the lid and shake until the outside of the shaker becomes frosty cold.
- Strain into two martini glasses.
- Garnish each drink with two olives speared on cocktail picks.