O White Balsamic Vinegar

$10.99

Lightly sweet. Notes of pear. Smooth & rich.


Light notes of apple, pear and almond. Crafted from golden, luscious muscat grapes with love. Delicate in color, but full of rich, smooth balsamic flavor. Sweet like the California sun. Let’s lighten up.

Splash over a salad of shaved fennel, blood oranges and avocado. Spritz on grilled ahi. Refreshing over cubed watermelon, feta and chopped basil. Whisk with O California Extra Virgin Olive Oil for a fresh perspective on vinaigrette.

California Prop 65 compliant.

Ingredients

Nutrition Facts

Meyer Lemon Mule

To provide even more flavor depth to her drinks, mixologist Erin Hines, from Bitter Girl Bitters includes prepared shrubs (in this case, a vinegared syrup) and we’re thrilled that she’s chosen to use O’s vinegars to help infuse character to her cocktails. Try the recipe tonight!

Ingredients

For the shrub:

2 ½ cups raw cane sugar
2 cups water
3 oz fresh ginger, sliced
4 cinnamon sticks
3 oz O White Balsamic Vinegar


For the cocktail:

2 oz Meyer Lemon Vodka (or regular vodka will work)
1 oz Ginger-Cinnamon Shrub (recipe below)
¾ oz lemon juice
3 droppers of Pear Jordan Bitters
2 oz ginger beer
Ice
Meyer lemon garnish
 

Instructions

For the shrub:

Combine sugar, water, ginger and cinnamon sticks to a medium pot.
Simmer on low heat for 2 hours.
Strain and let cool.
Add 3 oz O White Balsamic Vinegar and mix.


For the cocktail:

Add vodka, shrub, lemon juice and bitters to a shaker.
Add ice and shake.
Double strain over fresh ice into a copper mug.
Top with ginger beer and garnish with a Meyer lemon twist.

Notes

Yes, making the shrub takes a bit of time, but don’t skip this important ingredient, as it imparts flavor and depth. As an added bonus, the leftovers will last for days on the counter and you can splash a small amount into a glass of sparkling water for a refreshing, non-alcoholic drink.

PIN RECIPE
MAIL TO
SHARE IT

O White Balsamic Vinegar

$10.99

Lightly sweet. Notes of pear. Smooth & rich.


Light notes of apple, pear and almond. Crafted from golden, luscious muscat grapes with love. Delicate in color, but full of rich, smooth balsamic flavor. Sweet like the California sun. Let’s lighten up.

Splash over a salad of shaved fennel, blood oranges and avocado. Spritz on grilled ahi. Refreshing over cubed watermelon, feta and chopped basil. Whisk with O California Extra Virgin Olive Oil for a fresh perspective on vinaigrette.

California Prop 65 compliant.

Ingredients

Nutrition Facts

Meyer Lemon Mule

To provide even more flavor depth to her drinks, mixologist Erin Hines, from Bitter Girl Bitters includes prepared shrubs (in this case, a vinegared syrup) and we’re thrilled that she’s chosen to use O’s vinegars to help infuse character to her cocktails. Try the recipe tonight!

Ingredients

For the shrub:

2 ½ cups raw cane sugar
2 cups water
3 oz fresh ginger, sliced
4 cinnamon sticks
3 oz O White Balsamic Vinegar


For the cocktail:

2 oz Meyer Lemon Vodka (or regular vodka will work)
1 oz Ginger-Cinnamon Shrub (recipe below)
¾ oz lemon juice
3 droppers of Pear Jordan Bitters
2 oz ginger beer
Ice
Meyer lemon garnish

Instructions

For the shrub:

Combine sugar, water, ginger and cinnamon sticks to a medium pot.
Simmer on low heat for 2 hours.
Strain and let cool.
Add 3 oz O White Balsamic Vinegar and mix.

 

For the cocktail:

Add vodka, shrub, lemon juice and bitters to a shaker.
Add ice and shake.
Double strain over fresh ice into a copper mug.
Top with ginger beer and garnish with a Meyer lemon twist.

PIN RECIPE
MAIL TO
SHARE IT

Notes

Yes, making the shrub takes a bit of time, but don’t skip this important ingredient, as it imparts flavor and depth. As an added bonus, the leftovers will last for days on the counter and you can splash a small amount into a glass of sparkling water for a refreshing, non-alcoholic drink.

O White Balsamic Vinegar

$10.99

Lightly sweet. Notes of pear. Smooth & rich.


Light notes of apple, pear and almond. Crafted from golden, luscious muscat grapes with love. Delicate in color, but full of rich, smooth balsamic flavor. Sweet like the California sun. Let’s lighten up.

Splash over a salad of shaved fennel, blood oranges and avocado. Spritz on grilled ahi. Refreshing over cubed watermelon, feta and chopped basil. Whisk with O California Extra Virgin Olive Oil for a fresh perspective on vinaigrette.

California Prop 65 compliant.

Ingredients

Nutrition Facts

Meyer Lemon Mule

To provide even more flavor depth to her drinks, mixologist Erin Hines, from Bitter Girl Bitters includes prepared shrubs (in this case, a vinegared syrup) and we’re thrilled that she’s chosen to use O’s vinegars to help infuse character to her cocktails. Try the recipe tonight!

Ingredients

For the shrub:

2 ½ cups raw cane sugar
2 cups water
3 oz fresh ginger, sliced
4 cinnamon sticks
3 oz O White Balsamic Vinegar


For the cocktail:

2 oz Meyer Lemon Vodka (or regular vodka will work)
1 oz Ginger-Cinnamon Shrub (recipe below)
¾ oz lemon juice
3 droppers of Pear Jordan Bitters
2 oz ginger beer
Ice
Meyer lemon garnish
 

Instructions

For the shrub:

Combine sugar, water, ginger and cinnamon sticks to a medium pot.
Simmer on low heat for 2 hours.
Strain and let cool.
Add 3 oz O White Balsamic Vinegar and mix.

 

For the cocktail:

Add vodka, shrub, lemon juice and bitters to a shaker.
Add ice and shake.
Double strain over fresh ice into a copper mug.
Top with ginger beer and garnish with a Meyer lemon twist.

Notes

Yes, making the shrub takes a bit of time, but don’t skip this important ingredient, as it imparts flavor and depth. As an added bonus, the leftovers will last for days on the counter and you can splash a small amount into a glass of sparkling water for a refreshing, non-alcoholic drink.

PIN RECIPE
MAIL TO
SHARE IT

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