Garnish: Rosemary Sprig, Orange Slice
In the bottom of a cocktail shaker, muddle fresh rosemary and orange slices with Apple Cinnamon Infused Maple Syrup, being careful to not muddle to much rind - where the bitterness of the fruit will be too dominate.
Add lime juice, Cranberry Pear White Balsamic Vinegar, Orange Bitters, and Silver Tequia. Add ice and shake for 15 seconds. Double strain into cocktail glass.
Garnish with a sprig of rosemary and an orange slice.
Garnish: Blood Orange wheel, Pomegranate seeds
Ingredients:
| 2 Cups | Blueberries, Frozen |
| 1/3 Cups | INFUSED Strawberry Dark Balsamic Vinegar |
| 1 | Banana, cut up |
| 1 Cup | Baby Kale, packed |
| 1/4 Cup | INFUSED Robust Ultra-Premium Extra Virgin Olive Oil |
| 2 TBSP | Chia Seeds |
Directions:
Soak the chia seeds in 1/3 cup INFUSED Strawberry Dark Balsamic Vinegar for at least 20 minutes prior to making the recipe.
Add the soaked chia seeds, INFUSED Robust Ultra-Premium Extra Virgin Olive Oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth.
Makes 2 generous portions or 4 smaller servings
1 fresh grapefruit round, 3/4 inch thick and quartered
1-2 tbsp organic cane sugar
2 tbsp Cranberry Pear White Balsamic Vinegar
4-5 oz Your favorite Dark Rum
Seltzer water
Grapefruit wedge for garnish
Add 2 quarters grapefruit round and sugar to a cocktail shaker and muddle well. Squeeze juice from remaining 2 grapefruit quarters into cocktail shaker. Add ice, Cranberry Pear White Balsamic Vinegar and Dark Rum to shaker and shake well.
Add a few ice cubes to two highball glasses and pour in cocktail mixture from shaker evenly into each glass. Fill glasses to top with seltzer water, stir through and garnish each glass with a grapefruit wedge.
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