You can cook with them, mix them with water (carbonated or plain) to make refreshing drinks, do straight shots, add to your favorite mixed drink for extra body and complexity, add to beers and wines, and use them to make sauces and marinades.

Honey Lemon Tonic Detoxifier

Ingredients:

  • 1 4-ounce bottle honey lemon bee stinger concentrate
  • 4 Lemons with zest and juice
  • 4 Oranges with zest and juice
  • 1-2 four inch cinnamon sticks
  • 2 green cardamom pods, crushed
  • 1 Teaspoon whole mace, not ground
  • One thai pepper pod, whole and uncut (Optional)
  • 3 Tablespoons fresh turmeric, grated
  • 3 Tablespoons fresh ginger, grated
  • ½  teaspoon each oregano, rosemary, thyme and lavender
  • ¼ Cup raw local honey

Instructions: Cold infusion Method

  1. In a 1 quart mason jar, add 1 four ounce bottle honey lemon bee stinger drinking vinegar concentrate, juice and zest of lemons and oranges, cinnamon, cardamom, mace, Thai pepper, turmeric, ginger, oregano, rosemary, thyme and lavender. Add Honey. Place lid on securely and shake vigorously for 1-2 minutes. Place in coldest part of refrigerator for 24 hours.
  2. In a strainer over a large bowl, pour and drain tonic for 10-20 minutes to remove herbs, spices and zest solids. Place strained liquid back into a clean mason jar. Keep refrigerated in coldest part of refrigerator.
  3. Take as 1 ounce shot twice daily. Discard after 5 days.

 

Purple Nurple Smoothie

Ingredients:

  • 2 Ounces Hibiscus Honey Drinking Vinegar Concentrate
  • 2 Plums
  • 2-3 Slices cucumber
  • 3 Tablespoons shredded fresh beet
  • 1 Tablespoon shredded carrot
  • 1 Small handful basil
  • ½ cup fresh squeezed orange juice
  • ¼ teaspoon freshly grated ginger and turmeric
  • Handful Ice

Instructions:

  1. In a blender, add the plums, cucumber, shredded beet, shredded carrot, basil, grated ginger, grated turmeric and the fresh squeezed orange juice.
  2. Blend until fairly smooth and uniform in appearance.
  3. Add ice and blend until smooth.
  4. Pour into two glasses and serve immediately.

Peachy Keen Coffee Dream

Ingredients:

  • 1/2 cup coffee, premade and chilled
  • 1/2 Ounce Peachy Keen Drinking Vinegar Concentrate, or to taste
  • 1 Tablespoon simple syrup (Optional)
  • 1 thinly sliced peach for garnish
  • A few drops chocolate black walnut bitters
  • Crushed Ice
  • 1 Ounce Bulleit Bourbon or Bacardi 151 Rum (Optional)

Instructions:

  1. Mix premade coffee with simple syrup. Set aside.
  2. When ready, fill two tea glasses with ice. Add ½ cup coffee to each glass. Spoon 2 teaspoons of Peachy Keen drinking vinegar on top and gently mix. Add 1-3 drops chocolate black walnut bitters to each glass. Swirl gently; garnish each glass with a peach wedge.
  3. Add spirit to glass after adding coffee, if desired. Follow rest of instructions.

 

Peachy Keen Dream with Darjeeling Tea

Ingredients:

  • 2 Darjeeling tea bags
  • 1 cup boiling water
  • 4 Teaspoons Peachy Keen Drinking Vinegar Concentrate, or to taste
  • 1 Tablespoon passion fruit simple syrup (Optional)
  •  1 thinly sliced peach and basil for garnish
  • A few drops fig-sour cherry bitters
  • Crushed Ice
  • 1 Ounce Moonshine or Rum (optional)

Instructions:

  1. In a mug, pour the boiling water over the tea bags. Let steep for 7 minutes. Remove tea bag and dispose of. Allow to cool for 20 minutes. Once cool, stir in passionfruit simple syrup, if desired. Set aside.
  2. When ready, fill two tea glasses with ice. Add next the tea. Finally spoon 2 teaspoons of Peachy Keen drinking vinegar on top and gently mix. Add 1-3 drops fig sour cherry bitters to each glass. Swirl gently; garnish each glass with a peach wedge speared by a small sprig of basil.
  3. Add spirit to glass after adding tea, if desired. Follow rest of instructions.

Hibiscus-Honey Iced Green Tea

Ingredients:

  • 2 Korean green tea bags
  • 3/4 cup boiling water
  • 1/2 cups fresh squeezed blood, mandarin, honeybell, tangelo or tangerine juice
  • 2 Teaspoons Hibiscus Honey Drinking Vinegar Concentrate, or to taste
  • 1 Tablespoon honey simple syrup (Optional)
  • 1 thinly sliced orange for garnish
  • Crushed Ice

Instructions:

  1. In a mug, pour the boiling water over the tea bags. Let steep for 7 minutes. Remove tea bag and dispose of. Allow to cool for 20 minutes. Once cool, stir in honey simple syrup, if desired. Set aside.
  2. When ready, fill two tea glasses with ice. Divide the orange juice between the two glasses. Add next the tea. Finally spoon 1 teaspoon Honey Hibiscus drinking vinegar on top and gently mix. Garnish each with an orange slice.