Monday, February 6, 2017

Balsamic Shrimp Cocktail

We love traditional cocktail sauce with horseradish as much as anyone, but we are here to tell you there is another way to dip shrimp that will surprise you! Consider instead a deep rich complex sauce with a sweet/hot component quite different from spicy horseradish. You may not go back!

One bit of advice - you can whip this up in no time and serve right away, the sauce is quite simple. However, like with any sauce, you are better off letting it sit for a few hours in the fridge before serving - the flavors will combine better and 'meld'.


Mix the first three ingredients in a small bowl, allow to chill for a couple of hours in the fridge (flavors will meld). Carefully spoon a small amount into the bottom of two martini glasses - you will end up with extra cocktail sauce. Arrange 6 shrimp evenly around each glass. Garnish with parsley, if desired.

Serves 2 as an appetizer.

Lemongrass Spritzer

If you have spent much time on our recipe blog, you will note that we like to promote balsamic vinegar as components of cocktails. They add complexity, richness, and vinegar (like the now popular 'shrubs') add acidity, or brightness to a drink. This simple cocktail is a little sour, a little sweet, complex but refreshing, and can be wonderful at a holiday party or on a hot summer day.

We are not being trivial, below, where we recommend this as a wonderful non-alcoholic adult beverage. It is more sophisticated than you might expect.


  • 1 tablespoon freshly squeezed lemon juice
  • 2 mint sprigs
  • 2 tablespoons Pastamore Lemongrass White Balsamic Vinegar
  • dry sparkling wine, such as a Brut (or club soda for a non-alcoholic version)
  • lemon slice as garnish
Muddle the lemon juice, mint and Lemongrass Balsamic in a small bowl. Strain and divide the mixture into two large wine glasses. We suggest four or five ounces of the sparkling wine, but do as you see fit. Garnish with the lemon slice.

Serves 2

Balsamic Hot Chocolate

Balsamic vinegar is an interesting addition to desserts in that it adds acidity, which balances sweetness, and adds a bit of tang.

This is a simple addition to something we all know and love. Try a splash of high quality imported balsamic vinegar in your next hot cup, and see what you think! It will add richness and depth. You may be pleasantly surprised!

Once you have tried this with the 'tried and true' traditional barrel-aged balsamic, consider the following options to really blow your mind. You can now consider yourself a hot chocolate connoisseur!

Combine all ingredients in a small saucepan. Heat over low to medium heat, whisking occasionally until melted and combined and hot. Pour into mugs.

Will serve 1 or 2 in small mugs.