2 to 3 ounces dark rum

4 ounces chilled AoO Pineapple Balsamic

 Splash of soda water


 Pineapple chunk, for garnish



The Sparkling Gravenstein Apple White Balsamic Shrub

 2 oz vodka (chilled)
.5 oz AoO's Gravnestein Apple White Balsamic (chilled)
3 oz 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.

Blackberry Ginger Cocktail

1/2 oz silver tequila

1 oz AoO  Blackberry-Ginger Balsamic

2 oz fresh squeezed lemonade

2 fresh blackberries

1 oz soda water


Place tequila, Blackberry-Ginger balsamic, lemonade and fresh

blackberries in a stainless steel shaker with ice. Cover shaker and shake

ingredients vigorously for about 2 minutes. 


Fill 8 oz glass with ice cubes and strain mixture into glass; make sure to

use a screen to capture the seeds from the blackberries. Top with 1 oz

soda water and garnish with a fresh blackberry.


Blueberry Balsamic Lemonade Cocktail

10 lemons, juiced, approx 1 cup of lemon juice

3/4 C super fine sugar

4 C water

1 - 2 tsp AoO's Blueberry Balsamic Vinegar

1 C vodka



Combine the lemon juice, sugar and water in a large pitcher and mix to

combine. Add the Balsamic Vinegar and taste. Adjust amount of balsamic if needed. Add the vodka and stir.

Blackberry Spice Hot Apple Cider w/ Rum

½ gallon apple cider

1 C AoO Blackberry Ginger Simple Syrup

1 C dark rum

3 Cinnamon sticks

12 Whole Cloves


Simmer the apple cider with the cinnamon sticks and cloves together until bubbles appear. Add the Blackberry Ginger Simple Syrup, Rum and stir. Serve warm and garnish with a cinnamon stick and sprig of fresh sage.

Blackberry Ginger Champagne Cocktail

3 oz   champagne

2Tbsp AoO's Blackberry Ginger Balsamic Vinegar

1 tsp pomegranate seeds


Add champagne and balsamic vinegar to a champagne flute.

Drop in fresh blackberries if desired.

Makes 1 serving.



Buzzing Brandy Alexander


2 oz brandy

2 oz crème de cacao

1 Tbsp whipping cream

1 Tbsp chocolate syrup

1 Tbsp AoO’s Espresso Balsamic Vinegar

Chocolate shavings

Fill a cocktail shaker with ice. Add brandy, cream de cacao, whipping cream, syrup, and balsamic. Shake, strain, and serve in a glass. Sprinkle with chocolate shavings. Makes one servings.

Spicy Pear Infused Smoothie

1/2 C Coconut milk

2 pears (cored/seeded)

2 C spinach

3 tsps AoO Cinnamon Pear Balsamic Vinegar

(opt) 1 tsp ginger

2 T dried goji berries


Simply combine ingredients and blend until smooth!


Boozy Lavender Watermelon Granita

1/2 baby seedless watermelon, roughly chopped

Juice of two limes

1/4 C fresh mint leaves

1/4 C tequila blanco

1/4 C AoO Lavender Balsamic


Puree the watermelon in a blender, then mix it together with lime juice, mint, tequila, and balsamic. Freeze for approximately two hours and served crushed.


The mixture can also be frozen for at least four hours in popsicle molds. Serve popsicles with a pinch of sea salt.

Sparkling Gravenstein Apple Balsamic Shrub

2 oz vodka (chilled)

.5 oz AoO's Gravenstein Apple White Balsamic (chilled)

3 oz 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. Omit Vodka if not desired.

The Extra Virgin (Cocktail)

2 oz cucumber vodka (DIY recipe on noshonit.com)

1 oz blood orange

3/4 oz lime juice

1/2 oz simple syrup

1/2 oz AoO's Blood Orange Olive Oil

1/2 celery sprig

 Chop up celery sprig and muddle inside mixing tin; then add in blood orange olive oil after the celery is muddled. Add juice and syrup to mixing tin. Add 2 oz cucumber vodka, then ice, then a splash of soda. Finally, use celery sprig for garnish

Strawberry – Peach or Apricot Balsamic Sparkling Shrub

2 C Ao O's Apricot, Peach or Strawberry balsamic

1 C fresh strawberries coarsely chopped and steeped in

8 C chilled sparkling water

Neopolitan Herb Balsamic Bloody Mary

ground pepper to taste
1/2 oz fresh squeezed lemon juice
3/4 oz AoO's Neapolitan Herb Balsamic Vinegar
1 1/2 tsp horseradish
1/4 tsp kosher salt
1/2 oz Worcestershire sauce
12 oz 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.

Chia Blueberry Smoothie

2 C frozen blueberries
1/3 C AoO's Strawberry Balsamic
1 fresh banana, cut up
1 C packed fresh baby kale
1/4 C AoO's Hojiblanca extra virgin olive oil
2 Tbsp chia seeds

Soak the chia seeds in 1/3 cup Strawberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, 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.

Very Berry Smoothie

2 Tbsp AoO Strawberry Balsamic

2 Tbsp AoO Blueberry Balsamic

1 C Kale

1 whole Banana

1 C frozen berries

1C Greek Yogurt

Measure the balsamic vinegar into a blender. Add the kale, bananas and berries. Top with the Greek yogurt. Pulse until it is smooth. Serve immediately.

Pineapple Rum Cooler

6 oz. lemonade
2 oz. fresh lime juice
2 tsp. AoO Pineapple White Balsamic Vinegar
2 oz. coconut rum of your choice (Optional)
1 cup of ice

Blend in the blender until smooth.

Honey Ginger Sparkler

8 oz Club Soda
3 Tbsp. AoO Honey & Ginger Balsamic Vinegar
handful of summer berries
crushed Ice
1 oz vodka (optional)

Muddle berries in your favorite drink glass.

Add a bit of crushed  ice to your taste, the club soda and the Honey Ginger Balsamic Vinegar.

Add the vodka and enjoy

Strawberry Lemonade

Mix lemonade with Strawberry Balsamic and mint.

Add sparkling water and stir gently. Top with a little strawberry

puree and a fresh slice of strawberry. Enjoy!

Pineapple Balsamic Punch

16oz. lemonade

6 Tbsp. AoO Strawberry Red Balsamic Vinegar

2 Tbsp. chopped fresh mint

splash of sparkling water

Splash of Strawberry Puree

top with a slice of fresh strawberry

Add vodka, rum, pineapple BV, and orange juice to a shaker

with ice. Shake well and strain into a glass.

1.25 oz vodka

.25 oz coconut rum

.50 oz AoO Sicilian Lemon White Balsamic Vinegar

.25 oz pineapple juice

pineapple wedge

Rum & Pineapple

Fill a highball glass with ice and add rum, Pineapple Balsamic and soda. Grate a little nutmeg on top and garnish with a chunk of pineapple.

Melon Ball

1 large watermelon

7 ounces vodka

2 ounces Grand Marnier

2 ounces AoO Sicilian Lemon Balsamic

 Splash of Champagne or sparkling wine

Cut watermelon in two. Carve out the entire watermelon, and chop contents into small pieces. Fill one half of watermelon shell with the cubed watermelon pieces and ice.

Pour in the vodka, Grand Marnier and Lemon Balsamic. Stir the contents gently. Top off the drink with a splash of Champagne, and place four straws in melon. (You may also mix ingredients in a pitcher and serve in glasses.)

Strawberry Balsamic Margaritas

2 C frozen strawberries
2 Tbsp AoO Strawberry Balsamic 
¼ C water
4 oz. tequila
3 oz. triple sec
2 limes, juiced
ice, salt, fresh strawberries for garnish

Strawberry Syrup

 Combine frozen berries, Strawberry Balsamic

and water in a small pot over low/medium heat. Bring to a

simmer and continue to cook on low for about 30 minutes until strawberries have broken down and mixture is thick.

Remove from the stove, pour into a seal-able container or

glass jar and  refrigerate until chilled.


Assemble the Margaritas

Add about 1/3 cup of the strawberry syrup to a cocktail

shaker  (you be the judge according to how sweet you like

your margaritas).

  Follow  with the tequila, triple sec, lime juice and ice. Shake margaritas well then pour into two glasses, rimmed with salt if you like.


Garnish cocktails with fresh strawberries and serve.

Espresso Shrub

1 1⁄2 C AoO Espresso Balsamic Vinegar

1 1⁄2 C coarsely ground espresso coffee

6 Tbsp agave syrup

6 Tbsp maple syrup

Chilled sparkling water, for serving

Make the shrub: In a medium bowl, combine the balsamic vinegar with the coffee and 1⁄2 cup water, cover with plastic wrap, and let sit at room temperature for at least 6 hours or overnight. Pour the liquid through a fine sieve lined with cheesecloth into another bowl and then stir in the agave and maple syrups. Store the coffee shrub in an airtight glass container in the refrigerator for up to 4 weeks.

To serve: In a chilled 12-oz. glass filled with ice, add 3 tablespoons coffee shrub, top with 4 ounces sparkling water, and stir to combine.

Bloody Mary

6 oz. Vodka
12 oz tomato juice
1/2 oz fresh squeezed lemon juice
1/2 oz Worcestershire sauce
1/4 tsp kosher salt
ground pepper to taste
3/4 oz AoO Neapolitan Herb Balsamic 
1 1/2 tsp horseradish

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 glasses.

Garnish with a celery stalk.

Raspberry Mojito

1 small sprig mint

2" long zest of of lime peel

4-6 fresh raspberries

1 fl oz AoO Cascadian Raspberry White Balsamic

2 fl oz rum

2 fl oz club soda

Muddle mint leaves, lime peel, raspberries, and balsamic together in a shaker.

Fill the shaker with ice and add the rum; cover and shake until chilled.

Pour entire contents of shaker into a glass and top with club soda


1/2 C orange liqueur

1/2 C AoO Key Lime Balsamic 

1/2 C Tequila

1 Lime cut into wedges

Rustic Fresh Lime Sea Salt, to rim the glass

Mix all ingredients together in shaker along with ice. Shake, slide lime wedge around rim of the glass and dip in Lime salt, and serve.  

Strawberry Bellini

1 Pound Strawberries Hulled and diced

1 Cup Water

1 Cup Sugar

2 Tbsp AoO Strawberry Balsamic 

1 Bottle Prosecco

Hull and chop your strawberries, then add them into a medium-sized saucepan. Next, add the water and sugar. Place the pan over medium-high heat and bring your mixture to a low boil and let the mixture cook until the fruit begins to break down (about 8 to 10 minutes). Stir the mixture constantly.

Remove the saucepan from the heat. Next, put a mesh sieve over a large bowl. Strain your syrup through the sieve to get rid of any seeds and leftover fruit solids.

Pour the syrup back into the saucepan. Bring this mixture back to a boil, then reduce the heat to low and bring the mix to a simmer. Add the 2 Tablespoons of Strawberry Balsamic . You’ll want to simmer your syrup until it reduces and thickens up a bit (about 5 to 10 more minutes).

Remove the pan from the heat and let your syrup cool. Pour into a glass mason jar or Weck container and keep chilled in the refrigerator.

Next, make your Strawberry Bellini!

Rim your chilled champagne glasses with sugar and set aside. Pour 2 oz of strawberry syrup into each glass.

Top off glass with Prosecco and garnish with a strawberry, if desired.

Strawberry Almost A Shrub

1.5 oz soda water

10 ml AoO Strawberry Balsamic

5 ml simple syrup

15 leafs of fresh basil

Twig of basil


Crushed ice

Add Basil leaves, simple syrup and Strawberry balsamic to a tall glass.  Fill with crushed ice and soda water, Garnish with strawberry and basil sprig.

Shirley Temple

4 oz ginger ale

10 ml AoO Black Cherry Balsamic

5 ml simple syrup

Lemon wedge

Pomegranate seeds

Ice cubes

Fill tall glass with everything except Lemon wedge and Pomegranate seeds.  Stir.  Garnish with Lemon wedge and Pomegranate seeds.

Apple Burbon Scrub

2 1/2 oz apple juice

1 1/2 oz bourbon 

1/2 oz apple brandy

1 tsp Red Apple Balsamic 

fresh mint

apple slice (thin, to garnish)

cinnamon sugar (for rim)

Rim glass with a small amount of Red Apple Balsamic and dip into cinnamon sugar. Place in refrigerator and chill for 10 minutes.

Fill a cocktail shaker halfway with ice and add apple juice, bourbon, apple brandy, balsamic vinegar and fresh mint. Shake to blend well, then strain into prepared glass that has been filled with crushed ice. Garnish with fresh mint and an apple slice.

cranberry pear cooler.jpg

Cherry Mint Shrub

3 C cherries (fresh red, halved and pitted)

1/4 C fresh mint (roughly chopped)

1/2 C coconut sugar

1/2 C AoO Black Cherry Balsamic



Place the cherries, mint and coconut sugar in a bowl and gently mash (I used a pastry cutter). Cover the bowl and place in the fridge to macerate for 2 days.
Place a fine mesh strainer over a small bowl and pour the cherry mixture through. Press to release as much juice as possible. Save the solids to stir into yogurt if desired.
Add the balsamic vinegar and stir until well combined. Pour a splash (or two, depending on taste) into a glass, top with seltzer and ice and serve. Store any unused shrub syrup in the fridge.

Blackberry-Ginger Lime Cooler

3 Tbsp fruit syrup (blackberry is best)

1 Tbsp ginger syrup 

2 tsp AoO Blackberry-Ginger Balsamic 

3 dashes bitters

1 lime (plus one lime wedge for granish)

8 oz carbonated water (or seltzer)

Mix syrups, bitters and juice from the lime.

Pour over ice in a big wine glass or tall glass, and add soda water.

Stir, add ice, and garnish with a slice of lime.

Sip and enjoy!

Cranberry Pear Cooler

1 12oz czn frozen orange-pineapple juice concentrate

8 C chilled cranberry juice

4 C chilled ginger ale

1/2 C AoO Cranberry Pear Balsamic 


Combine in a pitcher.  Serve over ice. Enjoy.