1 cup Aliseo Blood Orange Juice
2-3 tablespoons Simple Syrup
8 oz Premium Tequila
7 oz Triple Sec or Cointreau
1 Blood Orange slice for garnish

Combine all ingredients in a large pitcher. To prepare a drink, pour 6 ounces into a shaker filled with ice and shake. Wet the rim of a margarita glass and dip in sugar then pour and garnish with a blood orange slice.

makes about 3/4 cup

1/2 cup Blood Orange Juice
2 Tbsp White Balsamic Vinegar
2 Tbsp Dijon mustard
3 Tbsp Extra Virgin Olive Oil
1 tbsp lemon juice (about 1/2 a lemon)

1. Combine all in small bowl and whisk until emulsified.
2. Set aside.

Mix equal parts Pellegrino or Perrier and Aliseo Blood Orange Juice in a glass.

Fill a 12 oz Collins glass with ice; top with Aliseo Blood Orange Juice according to taste.

Fill a Champagne flute halfway with Aliseo Blood Orange Juice. Top with Champagne or Prosecco and serve immediately.

Bill Norris / Award Winning Mixologist, Austin TX

1.75 oz Treaty Oak Rum
.25 oz St. Germain Elderflower Liqueur
1 oz Aliseo Blood Orange Juice
1 tsp. Rosemary Syrup
2 dashes Orange Bitters

Yield – 1 drink

Yield – 1 drink

1 oz vodka
1 oz Orange Triple Sec
1.5 oz Aliseo Mandarin Juice
½ part fresh squeezed lime juice

Combine all and shake well in a shaker filled with crushed ice. Serve in chilled Martini glass a Mandarin slice on the rim and a little crushed ice on top.

Yield – 2 drinks

4 oz Aliseo Mandarin Juice
½ oz Orange Liqueur
2 oz vodka

Fill a shaker with ice and combine all ingredients and shake well until chilled. Stain drinks into 2 Martini glasses.

Mix equal parts Pellegrino or Perrier and Aliseo Mandarin Juice in a glass.

Fill a Champagne flute halfway with Aliseo Mandarin Juice. Top with Champagne or Prosecco and serve immediately.

Ingredients: Vinisola Caper Paté OR Vinisola Sundried Cherry Tomatoes with Capers and Extra Virgin Olive Oil; fresh sliced bread

Toast bread in oven then spread a light layer of Caper Paté OR Sundried Cherry Tomatoes with Capers on warm bread.

Ingredients: Fresh tomatoes, boiled potato, red onion, Vinisola capers in sea salt, black olives, oregano and extra virgin olive oil.

Cut and slice all ingredients. Wash the salt off capers. Mix all ingredients and add a pinch of oregano and extra virgin olive oil to taste. This is a cold salad typical of the island of Pantelleria.

Ingredients:
1.5 oz. Vinisola Capers in Sea Salt
3 pounds of fresh shelled shrimp
2 Tbs. Vinegar
2 Garlic Cloves sliced very thin
1 Tbs. chopped fresh Parsley
10 Small steamed Artichoke hearts sliced

Cook shrimp in water to which you have added the vinegar and a pinch of salt. When shrimp are ready add extra virgin olive oil, garlic, parsley and capers that have been washed to remove all sea salt. Add artichoke hearts and serve.

Serves 4 to 6 people.

All the above appetizers would be enhanced by a chilled white wine.

Ingredients:
1 pound spaghetti
6 oz high quality tuna packed in water
1 onion
2 garlic cloves
6 Tbs. Extra Virgin Olive Oil
5 oz Vinisola Paté of Capers
3.5 oz Sundried Tomatoes
Small glass of white wine
Fresh Basil

Place thinly sliced onion and garlic in olive oil on a very low heat. Cook until translucent. Add Sundried Tomatoes cut into small pieces, Vinisola Paté of Capers and white wine. Let ingredients cook on low heat for 10 minutes until warm and amalgamated. Drain tuna and break it up into small pieces with a fork. Add tuna and a couple of leaves of fresh basil to the other cooked ingredients. Add sauce to cooked spaghetti. Enjoy with a dry white wine.

Ingredients:
1 pound fettuccine pasta
1 onion
3.5 oz. Vinisola Paté of Capers
½ lb ripe Roma Tomatoes or canned San Marzano Tomatoes (drained)
8 oz. Cream
1 Red Bell Pepper
Pinch of Red Pepper (to taste)

Place thinly slice onion in some extra virgin olive oil and. Clean Red Pepper removing all seeds and stem and slice into thin strips. Add to thinly sliced onion and some extra virgin olive oil. Cook over low heat until red pepper is fully cooked. Add tomatoes cut into pieces, Vinisola Paté of Capers, a pinch of red pepper and the cream and cook for a 10 minutes over low heat until all ingredients are hot and flavors have amalgamated. Add to cooked and drained fettuccine.