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Watermelon, Lychee, Feta and Basil Salad  1 small shallot, finely minced (about 1 tablespoon) 1 jalapeño, serrano, or thai bird chili, seeded and finely chopped 1 stalk lemongrass, trimmed, bottom 4 inches only, peeled and finely chopped 2 teaspoons honey 1 teaspoon soy sauce 2 teaspoons Drizzle Kaimana Lychee White Balsamic 3 tablespoons Drizzle Basil Olive Oil Kosher salt and freshly ground black pepper 2 quarts diced watermelon (about 1/2-inch dice) 1 pound lychees or rambutans, peeled and flesh torn into rough chunks (about 1 1/2 cups lychee pieces) 5 ounces crumbled feta cheese 1/2 cup roughly chopped basil leaves   Directions   Combine shallot, chili, lemongrass, honey, soy sauce, and Drizzle Kaimana Lychee White Balsamic in a small bowl....

Irish Mule ●  Ice●  1.5 oz (1 shot) Irish Whiskey●  1 oz lime juice●  2 oz Drizzle Honey Ginger White Balsamic ●  5 oz seltzer water     Instructions ●  In a cocktail shaker, combine ice, whiskey, lime juice, and Honey Ginger White Balsamic. Shake. ●  Strain mixture over a glass of your choice filled with fresh ice. Fill the rest of the glass with seltzer water. ●  Optional: add lime wedge or mint leaves for garnish. Enjoy! 

LUCKY PASTA SALAD Ingredients 1 package Pot of Gold pasta (or your favorite 1lb pasta)  1⁄2 cup Drizzle Basil Olive Oil  1⁄4 cup Drizzle Neapolitan Herb Balsamic Sage Derby Cheddar or Oscar Wilde Irish Cheddar (or both!), cut into bite-sized pieces  Coro Salami, cut into bite-sized pieces   Vegetables of your choice. We suggest   ○  Spinach○  Cucumber○  Green Bell Pepper○  Zucchini○  Pepperoncini○  Olives○  Fresh basilInstructionsBring a pot of generously salted water to a boil. Add pasta and cook until aldente. Strain and rinse under cold water. Chill.While the pasta cooks, make the dressing. Combine Drizzle Basil Olive Oil andDrizzle Neapolitan Herb Balsamic in a bowl. Whisk together.Combine dressing and chilled pasta in a large bowl. Mix well.Add cheese, salami, and vegetables of...

Ginger & Black Garlic Seared Sea Scallops Ingredients 12 large sea scallops, 1 1/4 to 1 1/2 pounds, thawed if frozen, side muscle removed Salt and fresh ground black pepper to taste 4 tablespoons Drizzle Ginger & Black Garlic Infused Olive Oil 1 tablespoon salted butter 1/4 cup dry white wine 1 tablespoon fresh squeezed lemon juice 1/4 cup chopped flat leaf parsley Instructions Pat the scallops dry thoroughly with paper towels. Season the scallops generously with salt and fresh ground pepper to taste. Heat 2 Tablespoons Drizzle  Ginger & Black Garlic Olive Oil in a large pan or skillet over medium-high heat, until very hot and sizzling. Add the scallops to the pan and fry for two minutes on one side...

Orange Umeboshi Mimosa  1/4 cup of fresh Orange Juice 1/2 cup of Prosecco 1 teaspoon Drizzle Umeboshi Plum White Balsamic Vinegar Orange Wedges for garnish Combine and serve