Big Horn Pomegranate Balsamic Vinegar is the twist to this fabulous cocktail.
3 parts gin
2 parts triple sec
2 parts pineapple juice
1 part pomegranate balsamic vinegar
Pineapple chunks and cherries
Umbrella for serving (optional)
Chill serving glasses. Shake ingredients briskly with ice. Strain into the glass over ice. Serve with cherries & pineapple chunks.
Pine nuts, roasted
Red pepper flakes
Dried mangoes, cut into small pieces
1 Tbs. lime juice
1/4 cup Big Horn Pomegranate Balsamic Vinegar
1/4 cup Big Horn Persian Lime Olive Oil
Your choice of greens. (Spinach, Arugula, Mixed Greens)
In a bowl, mix together pine nuts, scallions, dried mangoes, cilantro, lime juice and red pepper flakes.
In a blender, add chopped avocado, Pomegranate balsamic vinegar and Persian lime olive oil. Plate your greens. Add topping mixture.
Drizzle with dressing and serve.