3 Boozy Low-Calorie Zevia® Granita Cocktail Recipes

As you’ve probably guessed by looking at my gallery of recipes, we cook and bake a lot at Casa Melo. And because of that sometimes my pants don’t fit. We’ve been having a lot of fun in the “test kitchen” lately, so it’s about that time of the year where I take a little break from sugar. One of the hardest things for me to give up is fizzy drinks and cocktails, but now I figured out a way so I don’t have to.

I’ve partnered with Zevia® to bring you 3 low calorie and delicious granita cocktails made with their new colorless, non-GMO, naturally sweetened sodas. They’re basically snow cone cocktails!

Making a granita is easy, but you need to be prepared to walk back and forth to the freezer every 20 minutes for a couple of hours.

First you need a flat-bottomed dish, like a Pyrex baking pan. Empty your Zevia soda flavor of choice into the pan and let freeze for 20 minutes. Then stir with a fork, scraping down the sides and bottom of the pan. Repeat this every 20 minutes until you have a snow-like consistency.

Zevia Granita Cocktails via Melodrama

Once that is done, you can assemble your cocktail. Start with combining your ingredients in a glass and then pile in the icy granita. Once the granita hits the alcohol, it’ll start to melt creating a slushy beverage much like an adult Slurpee. Basically what my dreams are made of.

Zevia Granita Cocktails via Melodrama

Here are my 3 favorite tried and true Zevia Granita Cocktail recipes.

Zevia Granita Cocktails via MelodramaLemon Lime Twist Zevia with Tequila
Prepared Lemon Lime Twist Zevia granita (2 cans)
1 1/2 oz shot of silver tequila
Juice of half of a lime
Lime to garnish

Mix tequila and lime juice in an 8 oz glass. Then fill glass with prepared Zevia granita. Garnish with lime wedge. Serve with a spoon and straw.

Ginger Root Beer Zevia and Whiskey
Prepared Ginger Root Beer Zevia granita (2 cans)
1 1/2 oz whiskey
2 dashes Angostura bitters

Mix whiskey and bitters into an 8 oz cocktail glass. Then fill with prepared Ginger Root Beer granita. Garnish with a maraschino cherry. Serve with a spoon and straw.

Strawberry Zevia and Aperol
Prepared Strawberry Zevia granita (2 cans)
1 oz Aperol
3 dashes Angostura bitters
Juice of half a lime

Mix Aperol, bitters, and lime into a glass. Then fill glass with prepared Strawberry Zevia granita. Garnish with a wedge of lime and a cherry.

Zevia Granita Cocktails via Melodrama

That’s it. Easy peasy. Now go make some granitas with your favorite Zevia flavors and mix them with your favorite booze to see what flavor combos you can come up with.

Oh! And make sure you’re following @melodramablog and @ZeviaLife on Instagram for your chance to win $500.

This post was sponsored and made possible by Zevia®. 

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Boozy Cherry S’mores Brownie Bars

Today, the 10th of August, is apparently National S’mores Day. I had no idea until I woke up to social media rubbing gooey marshmallows and chocolate in my face. You bet your ass I jumped on that bandwagon immediately.

I didn’t want to just make basic s’mores though. I bounced some ideas off of my husband and we agreed on s’mores bars. I looked around at the ingredients I had around and spotted a jar of Moonshine Cherries. I love cherries and chocolate…and booze. This is how Boozy Cherry S’mores Brownie Bars were born.

What’s in them? Everything. Graham cracker crust, chocolate brownie filling, moonshine cherries, and roasted marshmallow topping.

Boozy Cherry Smores Brownie BarsYou can adapt the recipe to use your favorite graham cracker crust and brownie recipes, but here are the ones I used.

Graham Cracker Crust:

1 1/2 graham cracker crumbs, about 1 pack (12) graham crackers
5 tablespoons unsalted butter, melted
1/4 cup sugar
1/8 teaspoon salt

Crush crackers into crumbs and then combine with sugar, salt, and butter. Mix until it reaches a wet sand consistency and press into bottom of 8×8 pan. Bake for 6 minutes at 350 degrees.

Brownie Filling

3/4 cup butter, melted
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
3 eggs
3/4 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (about 14) Moonshine Cherries, halved 
1 package of jumbo marshmallows

Heat oven to 350 degrees. In a large bowl, beat melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan. Press cherries into the batter in an even pattern. Bake for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. (Optional: Once brownies are done, brush top of brownies with moonshine cherry juice for an extra kick.)

Turn oven to broil, place jumbo marshmallows on top and broil until roasted.

Boozy Cherry S'mores Brownie Bars

Let cool to room temp before cutting.Boozy Cherry Smores Brownie Bars

Sally Draper’s French Toast with Rum Sauce

One of my favorite episodes of Mad Men is “The Beautiful Girls” (Season 4, Episode 9). There are so many things I love about this particular episode, but I love Sally’s scenes the best. I love any Sally-centric episode, really. She’s my favorite Mad Men character, because without going into years worth of details probably best saved for a therapist, I am Sally. Her scenes with Don always remind me of my relationship with my dad, and this scene is no exception. My dad is actually the one who taught me how to make French toast. Thanks dad!

Anyway, back to the food. Sally spends the night at Don’s apartment and in the morning he wakes up to her cooking french toast for him.
Mad Men

Mad Men

Mad MenMad MenShe thinks she put Mrs. Butterworth’s on it but it’s RUM. Oh Sally. She doesn’t know it but she’s a culinary genius.

Mad Men

Mad Men

Don is right. It isn’t bad. It’s actually quite delicious.

You might not want to just pour rum all over your french toast, because that might raise some red flags about your relationship with alcohol, but rum sauce is perfectly fine. Here’s how to make it.

Mad Men Inspired Food: Sally Draper's Buttered Rum Sauce on French Toast

Buttered Rum Sauce

1/2 cup brown sugar
1/2 cup heavy cream
1/2 cup spiced dark rum
2 tbs butter

In a small sauce pan, bring sugar and cream to a simmer. Stir in rum and butter, bring to a simmer. Remove from heat. Serve over french toast.

I got challah from Canter’s and cut it into thick slices. Thick cut challah makes the best french toast. It soaks up a lot of the egg mixture so when you cook it the middle stays fluffy and the outside gets crispy and brown. Yummmm.

You probably know how to make french toast, but just in case. Here’s how I like to do it.

French Toast

4 pieces of thick cut challah
4 Eggs
1 cup Heavy cream
zest of half an orange

Whisk together the eggs, cream, and orange zest. Place bread in the mixture and let it soak for a few seconds on each side. Cook in a pan with butter.

Mad Men Inspired Food: Sally Draper's Buttered Rum Sauce on French Toast

New favorite breakfast ever. Thanks Sals!

Mad Men

Bourbon Date Shake Boozesicles

After making my last batch of boozesicles I was feeling creative and took to the bar cart to see what other concoctions I could get into. I picked up the bourbon because it’s my husband’s fave and because he not so subtly requested it. We have a few pounds of dates left over from our trip to the date farm and I thought those would probably taste really good with bourbon. In fact when ever I mention making a recipe with dates he’s all “…with bourbon?”. He loves date shakes so, BOURBON DATE SHAKE…POPSICLE.Bourbon Date Shake BoozesiclesThese turned out just as I’d hoped. They’re creamy and they have little chunks of dates, just like a date shake spiked with bourbon.

Ingredients (4 standard sized popsicles)

5 large medjool dates
1/4 cup bourbon
1 1/2 cups almond milk (I used Silk Original)
4 tbsp simple syrup

In a small sauce pan, warm bourbon over a low flame. Roughly chop the dates and toss them in to the bourbon. Turn off heat, cover, and let stand to cool. The dates plump up and the bourbon gets all syrupy and delicious.
Next, blend the almond milk, the dates, 4 tbsp of the infused bourbon, and 4 tbsp simple syrup in a blender (or with an immersion blender). Pour into molds and freeze for at least 5 hours or until solid.

Bourbon Date Shake Boozesicles

Lime Tequila Aperol Boozey Popsicles

Yesterday I was feeling a little warm and said to myself “Man, I could really go for a popsicle right now.” I actually said it to my dog and she gave me a very approving look, so I dug out my little popsicle molds and perused the kitchen for a refreshing liquid to freeze in said pop molds.

Limeade. Ok cool….nah. Then I was all like, F- it I’m putting tequila in this. And Aperol sounds good because why not? No one is here. I’m free to ‘test’ (aka day drink) for blogging purposes. Um, YUM. I think the sweet/sour/bitter/citrus combo produced a pretty banging popsicle.

I present you with my Lime Tequila Aperol Boozesicle because I couldn’t think of a more clever name.

Lime Tequila Aperol Pops

This makes 4 standard sized popsicles.

Ingredients

2 cups Limeade – (I used Simply Limeade)
4 tbsp tequila blanco (silver, plata, white, platinum)
2 tbsp Aperol

Combine, pour in molds, and freeze for at least 4 hours.

Lime Tequila Aperol Pops

I can’t get enough.
Lime Tequila Aperol Pops

Quick tip: If you’re using wooden sticks, don’t put the sticks in until the pops are partially frozen, after about an hour in the freezer.
Quick tip 2: If you don’t have a popsicle mold you can use dixie cups and peel off the paper after freezing.

This post was made possible by our friends at Campari.