INGREDIENTS
1 1/2oz Vodka 1/2oz lime juice 1 T Drizzle Honey Ginger White Balsamicice cubes1/2 cup tonic
lime wedge and ginger sugar for garnish
DIRECTIONS
Shake together ice, vodka, lime juice and balsamic.
Use the lime wedge to wet the rim of the mug or glass (moscow mules are traditionally served in a copper mug, but if you don't have one on hand, it'll taste just as good in a glass) roll in ginger sugar, add the wedge to the side.
Pour the contents of the shaker to the glass
Add tonic on top, stir a little to combine.
Ingredients: 1 whole ham, bone in or boneless, spiral cut works too 1 cup Vermont Maple Balsamic Vinegar 2 tbsp. dijon mustard or whole grain mustard 1 oz. Salmon Rub 1. Preheat oven to 300 degrees. 2. Score your ham, with cross hatch pattern do not go to deep but deep enough where the flavor will penetrate the ham. If you are using a spiral ham disregard this step. Add a little orange juice in a pan set the ham in the pan and cook for 1-1/2 hours. 3. Reduce the balsamic by half on the stove top, be careful not to scorch. Once reduced, mix together mustard & maple balsamic. 4. Remove ham from oven, turn heat up...
1/3 cup Drizzle Pomegranate Balsamic 1/4 cup Drizzle Ultra Premium Olive Oil of your choice (we reccommend Basil) 1 Tbs Dijon mustard 2 teaspoons sea salt Instructions Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process. Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature...
4 cups rolled "old fashioned oats" not instant 1 cup cashews 3/4 cup shredded sweet coconut 1/4 cup dark brown sugar 1/2 cup maple syrup 1/2 cup Drizzle Whole Fruit Fused Blood Orange Olive Oil 3/4 teaspoon sea salt Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour evenly over the oat mixture and toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large...
