Ingredients 4 cups blueberries 1Tablespoon of sugar 2 Tablespoons of Bella Nonnas Blueberry Balsamic 1/4 cup water for the simple syrup 1/2 cup sugar 1 cup boiling water juice of 2 large limes 3 ounces Bella Nonnas Blueberry Balsamic 12 ounces 1 1/2 cups Silver Tequila Lime slices and sugar for garnishing Instructions Place blueberries, sugar, balsamic and water in your food processor and puree until smooth. Pour though a strainer, reserve the juice and discard the solids. Place a pan with water to boil on the stove, add the sugar in and stir until dissolved. Remove from heat, pour in lime juice, stir. Cool. In a 2 quart pitcher, pour in simple syrup, blueberry puree, tequila and triple sec. Stir. Rim glasses with lime juice and coat in sugar. Drop...
Coconut Pineapple Cocktail
Ingredients:
- 2 oz coconut cream
- 1 oz Bella Nonnas Pineapple Balsamic
- 1 oz orange juice
- 1 oz lime juice
- 2 oz white rum
- 1 oz coconut rum
- Ice cubes
- Pineapple slice for garnish
- Maraschino cherry for garnish
Instructions:
1. Combine coconut cream, pineapple balsamic, orange juice, lime juice, white rum, and coconut rum in a blender.
2. Add ice cubes and blend until smooth.
3. Pour into a chilled glass.
4. Garnish with a pineapple slice and a maraschino cherry.
5. Serve immediately and enjoy!
2 oz Woodford Reserve (or your favorite) 2 Teaspoons of BN White Mango Balsamic 1 mango peeled and chopped into small chunks Shredded mint plus leaves to garnish Crushed ice Give the American classic a fruity update with this mango-laced mint julep recipe. Fresh mango works best, but if you are making for lots of people you could use mango juice. Set aside 10 small chunks of mango and blitz the rest in a blender to form a smooth purée. Divide the mint, whiskey and Mango Balsamic between 2 deep glasses and mix well until incorporated. Pour over the mango purée and top up each glass with crushed ice. Scatter over the remaining mango chunks and garnish with a sprig of mint...
Ingredients
2 oz. Woodford Reserve®
1/2 oz. Bella Nonnas Lemongrass Mint Balsamic
3 Fresh Mint Leaves
Crushed Ice
Preparation
Express the essential oils in the mint and rub them inside the glass. To the same glass, add balsamic, bourbon and crushed ice. Stir. Garnish with more ice and fresh mint.
Mocktail Ingredients
1 oz. BN Lemon Grass Mint Balsamic
Top with Unsweetened Tea
Spicy Peach Mezcal Mule
1 ripe peach peeled, pitted, and cut into chunks
1 oz BN Peach Balsamic
6 ounces ginger beer
4 ounces mezcal
2 jalapeño slices
crushed ice
peach slices to garnish
Place peach chunks and balsamic in a blender and blend on high to make a puree. Add mezcal and jalapeño slices and stir to combine. Fill two glasses with crushed ice and pour cocktail over ice. Top with Ginger Beer. Garnish with peach slices and additional jalapeño, if desired.
