Raspberry Chocolate Martini

4 ounces Vodka
1-1/2 oz. Raspberry Balsamic Vinegar
1/2 oz. Dark Chocolate Balsamic Vinegar
2 oz. San Pellegrino sparkling mineral water
 
Pour all ingredients into a cocktail shaker with ice. Shake well and pour the mixture through a strainer into four martini glasses.

4 Tbs. orange liqueur, such as Grand Marnier
4 Tbs. cranberry juice
2 Tbs. Cranberry Pear Balsamic Vinegar
12 fresh cranberries
1 bottle Prosecco, cold
Orange peel for garnish

In 4 champagne flutes, evenly spoon in the orange liqueur, cranberry juice and balsamic vinegar mixture. Add 3 of the cranberries to each flute. Fill each flute with the Prosecco. Garnish with orange peel and serve.

2 ounces vodka
1/2 oz. Apple Cider
1/2 oz. Gravenstein Apple Balsamic Vinegar
Cinnamon sugar

Rim martini glass with cinnamon sugar and set aside. Fill a cocktail shaker with ice then add vodka, apple cider, balsamic vinegar and shake until chilled. Strain into rimmed martini glass.

2 oz. whiskey
1 oz. lemon juice
1 oz. Sicilian Lemon Balsamic Vinegar
1 egg white
lemon peel, for garnish

Add all the ingredients to a shaker filled with ice until it is properly chilled. Remove the ice and shake it again to emulsify. Double strain the mixture over ice into a rocks glass, and top it with the desired garnish.

2 cups watermelon, diced
Big Horn Lemongrass Mint Balsamic Vinegar
Ice
2 oz. vodka (optional)

Mix watermelon, balsamic vinegar, and vodka (optional) in a blender. Add ice until thick and slushy. Serve with a sprig of mint or a slice of lemon.

4 ounces Tahoe Blue Vodka
1 ounce Big Horn Lemongrass Mint Balsamic Vinegar
1 ounce Big Horn Pineapple Balsamic Vinegar
2 ounces San Pellegrino sparkling mineral water
2 mint leaves, mulled
 
Pour all ingredients into a cocktail shaker with ice. Shake well and pour the mixture through a strainer into four martini glasses. Serve with a skewer with a chunk of fresh pineapple, mint leaves and lemon slice.

1/4 Key Lime Balsamic Vinegar
4-5 cups filtered water
1 1/2 ounces per glass
sparkling water
lemon slices, to garnish
fresh thyme, rosemary, or mint, to garnish

Stir together Key Lime Balsamic Vinegar and 4 cups of water. Adjust the lemonade to taste and refrigerate until ready to serve.
Fill your desired glass with ice. Add 1 1/2 ounces of vodka, followed by 2/3 cup of lemonade. Stir until combined. Add a splash of sparkling water and garnish as you please.

1/2 oz. Lemongrass Mint Balsamic Vinegar
8-10 mint leaves
2 oz bourbon
crushed ice
soda water

Add the Lemongrass Mint Balsamic Vinegar and mint leaves to a glass and muddle the leaves until they break down. Fill the glass with crushed ice and add the bourbon. Top the cocktail off with optional soda water and stir gently prior to serving.

2 ounces vodka
1/2 oz. Kahlua
1/2 oz. Espresso Balsamic Vinegar
coffee beans, for garnish

Fill a cocktail shaker with ice. Add vodka, coffee liqueur, espresso balsamic vinegar and shake until chilled. Strain into a martini glass and garnish with coffee beans, if desired.

1 Bottle Prosecco
2 Tbs. Peach Balsamic Vinegar
2 Peaches

Peel and pit the peaches and place into a blender with the Peach balsamic vinegar and blend until the purée is smooth. Put it in the fridge for at least 30 minutes to chill.
To serve, pour out 2 ounces of the chilled peach purée in a champagne flute. Then pour in some of the chilled Prosecco. Stir it until it is mixed. Add a splash of Prosecco and add a peach slice to the rim. Enjoy!