VOM FASS Calamansi Shrub, Caprese salad, chocolate ice cream
VOM FASS Calamansi Shrub
2 c. Vom Fass calamansi vinegar
3/4 c. granulated sugar (or to taste) Directions
Combine in a covered container and shake until sugar has dissolved. Use as a base for tart, refreshing non-alcoholic drinks (Just mix with sparkling water) or add a lovely acidic backbone to a Bourbon or gin cocktail.
Then, shake it up to make a delicious shrub cocktail:
Memorial Day Shrub Runner
Combine .75 oz Calamansi shrub base with
1.75 oz VOM FASS molasses rum.
Tamra will also make a fresh garden salad:
VOM FASS Caprese salad
1 8-oz container fresh pearl mozzarella
2 pints cherry tomatoes, whole
1 package of basil, cut into strips with scissors
1 diced mango (optional)
VOM FASS mango vinegar to taste
VOM FASS lemon oil to taste
VOM FASS Basil Citrus Sea Salt to taste
VOM FASS Bunter Pfeffer peppercorn mix to taste
Put tomato, mozzarella, basil and mango pieces (if desired) on a platter. Drizzle olive oil and vinegar over the top of the salad, sprinkle with kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve with simple grilled shrimp, chicken breast or steak for dinner.
Pistachi-oh-my-goodness VOM FASS chocolate ice cream
Scoop rich chocolate ice cream — like Godiva or Haagen Dazs — or chocolate gelato into bowls And then make each pop with a drizzle of VOM FASS pistachio oil and a pinch of VOM FASS Black Hawaiian sea salt. Add a spoon and eat!