After buying several different vinegars to make various fruit shrubs for cocktails (strawberry & pepper, grapefruit & rosemary and lemon and lavender), I've spent the afternoon using it up making pickled baby cucumber, cauliflower and heritage carrots.
We called it a Unicorn as my friend was repeating a horse themed menu at the party she went to last week.
It's Creme de cacao, Disaronno, home made fassionola syrup, and cream. We tried edible glitter but at least in the colour we had it, it didn't really show up so much, so next time we're planning a white chocolate rim and chocolate shavings.