Cran-Raspberry LaCroix Granita

Another day, another cocktail featuring LaCroix. I had been wanting to make a granita for some time now but hadn't ever found the right time for one. Until now, when I was trying to crack the code on how to create a cocktail with one of my least favorite LaCroix flavors, Cran-Raspberry. I knew the berry flavors would be more difficult to create a seasonal recipe with, given they are a little more harsh on the tongue. Have no fear, when life gives you Cran-Raspberry LaCroix you can make a damn good cocktail out of it. 

The process to create the slushy granita is fairly easy. All you really need is a food processer, fruit and your ingredients. So mix on my friends! Scroll down for the recipe and instructions:



12 ounces of cranberries
15 raspberries
1/2 lime
.75 oz bourbon
1 can of cran-raspberry LaCroix


Add cranberries and 1 cup of water into a medium-sized saucepan. Set over medium-high heat until the cranberries begin to pop.  Add raspberries and heat for 3-5 more minutes. Remove from heat and pour into your food processor. Add juice from half of a lime and bourbon then blend. Strain your mixture directly onto a baking pan and place into your freezer for 6 hours (or overnight).  I scraped my mixture off with a spatula to create the icy lumped texture. 


Sparkling Orange Sake Sangria

Sake can be an intimidating alcohol. To drink and to mix with. In November I traveled to Savannah, GA for their food and wine festival. I stopped by the Sake table and had a lovely conversation with the rep behind the table. I told him I'd never had sake before and needed to baby step into it. I wish I had a better memory because I truly did enjoy the sake I tried that day. 

The following day, we had an all you can eat and drink brunch with the food and wine fest. The sake rep was there again, but this time he had whipped up a few cocktails with his sake. I asked for the mixed berry cocktail he made and it was delicious. At some point during the brunch, I wanted to try another cocktail and poured a little bit of a mimosa into my sake cocktail. I don't know what tempted us to try this random concoction, we can probably blame it on the champagne,  but it ended up being my favorite drink of the entire brunch. I'm chalking this up to a happy accident and re-created it for the blog. 

Now because I did not write down the sake I enjoyed at the food and wine fest, I had to ask my liquor store what kind to go with. I also decided to use orange LaCroix to continue on with my laCroix cocktail series with the added bonus of cutting out some of the sugar that juice brings with it. 

My friend Ryan has informed me that Soju is not the same thing as Sake, but it made for a delicious cocktail. But if you want to stay true to the roots of this made up cocktail you can pick up your favorite sake.                                                           



Fresh mix of berries (I used blackberries and raspberries)
4oz Saju or Sake
8 oz Orange LaCroix
Top with Brut Champagne
Add orange slices for garnish


In a shaker muddle your fresh berries. Add ice, soju and orange lacroix. Carefully stir your cocktail and then strain into your glass. Top with champagne.


How to Make an Ice Sphere to hold your Cocktail In the Rocks

 When creating cocktails for the blog I like to keep a realistic point of view. What ingredients are reasonable to have on hand/buy, what cocktails are realistic for a 20/30-something-year-old to make. But every so often I want to have a little bit of fun with my blog cocktails. So when my friend Megan asked me to create a cocktail to promote Party Arty I was intrigued. Her only guidance was "something out of the box." I fist glanced at this text and thought there was no way I could deliver. What could I possibly bring to the table that was out of the box? One of my favorite cocktails on this blog includes 2 ingredients and some cherries. But then I remembered a cocktail trend that I love to enjoy: Ice Sphere cocktails. 

Curious what Party Arty is? It's a party in Kansas City on Saturday, January 21st. It's a party hosted by the YFA committee associated within the Nelson Atkins Museum. This year's theme is Dadaism thus the "out of the box" cocktail ask. 

So I will soon be adding a cocktail to this ice sphere, but I've found that the creating of the ice sphere is in need of its own uninterrupted blog post. I googled and searched Pinterest for how to make an ice sphere. I skimmed the instructions, boiled my water and poured into my sphere ice mold.When I say skim, I truly mean that I took a quick look at a few different pages and thought I knew what I was doing. Flash forward to me trying to use a drill to screw into a solid sphere of ice because I thought that was what I had read to do. No no. That's not at all what one should do.

The process is actually easy, but as with life, it's all about timing. So it's not really a project you can start at 11 PM and then go to sleep for 8 hours. 


Step By Step Process

1. Boil your water to get rid of impurities. 

2. Let your water cool and then boil a second time.

3. Let your water cool down for safety. 

4. Pour the water into your ice sphere mold. 

Now is where the tricky timing part comes into play. And it's all depending on your freezer. 

5. After an hour and a half check on your ice. What you need to look for is a frozen outside with water on the inside. IF your sphere has frozen at this level the next step is to take something sharp and poke a hole in the top of your sphere. (If your sphere has not frozen on the outside you will want to throw back in the freezer for 30+ minutes.)

6. Once you have punctured the top of your sphere place your sphere back into your freezer upside down.

7. Check back in 1 1/2 hours on the progress.  

Again the timing is really the only thing that changes from freezer to freezer. Ideally, you want to have your ice on a grate in your freezer, if you have one, so that the cold air can circle the entire sphere. But if you've done this correctly your ice sphere should look a little like the photos below. Probably with a smaller opening. 

It's a process, people. Trust in the process. Learn from my mistakes. GO forth and concur your ice and impress your friends! 


Passionfruit Green Tea - A Hot Cocktail

If you stop by my desk at work you will probably find me with 3 drinks minimum. A cup of coffee and 2 La Croix's. I texted a friend the other day that I wanted to do a fall/winter cocktail series focusing on each of the La Croix flavors. It seems like a natural extension and was a fun challenge. I started with the PassionFruit La Croix for no real reason. Thanks Mads for bringing it over last minute for me. Much appreciated. I got it in my head that I wanted to create a hot cocktail. Buying new cocktail glasses from World Market will do that to a girl, undoubtedly. Ok, Enough rambling from me. Scroll down for the first of 13 La Croix cocktails. 



6 oz gin
10 oz hot green tea
2 oz Passionfruit LaCroix
Squeeze of lime juice


Steep a bag of green tea in 10 oz of hot water. Add gin and room temperature PassionFruit LaCroix and enjoy. Squeeze a wedge of lime juice into your glass. 


Stay warm out there!

Pomegranate Mule

I did not grow up eating pomegranates. In fact, I think I thought they were an incredibly weird fruit the first time I ever saw one. Who eats that? How do you eat that? Well, we don't need to know the 'hows' because we are going to enjoy this in a nice delicious drink. A pomegranate mule to be exact. Scroll down for the recipe and instructions. 



Ginger beer
3 oz cranberry syrup
6 oz of Vodka
Lime wedge

Pomegranate Syrup

In a saucepan mix 1 cup of water with 1 cup of sugar. Remove seeds from 1 pomegranate and put into your pot. Bring to a boil, stirring well and then pour into a clean container. Let cool and then keep in your fridge for about a week. 


Start by filling your mule cup with crushed ice. Pour pomegranate syrup over ice, add vodka, squeeze in your lime wedge and stir! Top off with your ginger beer to taste!