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Raspberry Gimlet With Lavender & Rosemary

Ellen Silverman/Sweet Paul Magazine
Makes 1 drink
2 oz gin or vodka
1 oz raspberry shrub
soda water
4 to 5 fresh raspberries
sprig of fresh rosemary
lavender blossom

1. Fill a wide rocks glass with ice.
2. Add the gin or vodka and the shrub, and stir to mix.
3. Top with a splash of soda water and garnish with the raspberries, rosemary, and lavender.

Balsamic Spritzer



In a cocktail shaker, muddle the lemon vinegar or lemon juice with the lavender, or lemon thyme or basil or mint, and then add the white balsamic vinegar of your choice.

Shake vigorously, and then strain the mixture into a glass with ice. Top the mixture with sparkling wine or soda water.

Garnish with wedge of lemon or pear or apple, and add fresh herb leaf.

Sparkling Gravenstein Apple White Balsamic Shrub

2 ounces vodka (chilled)
3 ounces club soda or seltzer (chilled)
Fill a tall glass with ice. Add vodka, Gravenstein Apple White Balsamic, and soda. Stir gently to mix and serve immediately.

Neopolitan Herb Balsamic Bloody Mary


ground pepper to taste
1/2 ounce fresh squeezed lemon juice
3/4 ounce Neapolitan Herb Balsamic Vinegar
1 1/2 teaspoons horseradish
1/4 teaspoon kosher salt
1/2 ounce Worcestershire sauce
12 ounces tomato juice
6 oz. Vodka
4 celery stalks with leaves attached

Add ice to 4 glasses. Mix vodka, tomato juice, lemon juice, Worcestershire sauce, salt, pepper, Neapolitan Herb Balsamic, and horseradish (if using) and pour into glass.

Garnish with a celery stalk.

Serves 4

Peach White Balsamic Bellini



In a blender, blend fresh or frozen peaches with balsamic vinegar untils smooth and then transfer to a pitcher. Carefully stire in Procecco or sparkling white wine. Pour into glasses and garnish rim with raspberry and mint leaf.