Salt Spring Island Artisan Vinegar
from orchard to bottle
By georgep
Combine balsamic, simple syrup, vodka, basil leaves, lime and cranberry juice in shaker. Add ice and shake vigorously for 10 seconds. Strain over ice into cocktail glass. Add soda an stir in gently. Garnish with basil leaf and serve.
By georgep
Combine all ingredients in shaker. Add ice and shake vigorously for 20 seconds. Strain into martini glass. Add more plum chili vinegar to taste.
By georgep
Combine all ingredients in shaker. Top with ice and shake vigorously for 20 seconds. Strain into martini glass. Garnish with basil leaf and serve.
By georgep
Combine vinegar, simple syrup, orange slice, mint leaves, pear juice and ice in shaker. Shake vigorously for 10 seconds. Strain contents into martini glass. Top with soda. Garnish with orange round on rim of glass and a floating raspberry.
By georgep
Combine plum chili vinegar, simple syrup and gin in shaker. Top with ice an shake vigorously or 10 seconds. Strain contents over ice into cocktail glass. Add soda, ginger beer and squeeze of lime (add extra plum chili vinegar for more spice). Stir gently and serve.
By georgep
Combine strawberry fig balsamic, vodka, pear juice and lime juice in shaker. Top with ice and shake vigorously for 10 seconds. Stain contents into martini glass. Garnish with thin strawberry slice.
By georgep
Combine blackberry balsamic, bourbon, lime and ice in shaker. Shake vigorously for 10 seconds. Strain contents over 2 ice-cubes into short cocktail glass. Add soda and ginger beer. Stir lightly. Garnish with lime wedge and floating blackberry.
By georgep
Mix rum and syrup in shaker. Top with ice, add mint leaves and lime wedges. Shake vigorously for 10 seconds. Pour contents into collins glass and add soda. Top with mint vinegar and stir in gently (add extra to taste). Garnish with mint leaf and lime wedge.
By georgep
Preheat oven to 375 degrees.
Prepare the dressing. Whisk together vinegar, sesame oil, honey, lime juice and zest and water. Next, blend miso with the ingredients using a fork to mash and then form into a paste.
Slice the eggplant in half lengthwise. Pierce the surface with a fork. Spoon the dressing liberally over the eggplant.
Roast until eggplant is falling apart tender, about 45 minutes to an hour.
Remove from oven. Sprinkle with cilantro if desired.
When eating its best to mix together the miso dressing with the tender eggplant beneath to distribute the salty miso flavor.
By georgep
Mix all ingredients and serve on raw salad or steamed vegetables.