Tag Archives: zevia

bittersweet blood orange + bourbon punch | how to make stevia simple syrup for cocktails

I’m posting this just after savoring scarfing over half of a rosemary and caramel dark chocolate bar that I picked up at Meat + Cheese in Aspen on Monday. I don’t know how it’s lasted that long. I also kinda claimed it from Steve. It was technically my birthday chocolate, and I was seriously craving something sweet. I’d already downed the last two handfuls of dark chocolate chips from their mason jar home, so I was on the hunt, and did I ever SCORE.

This is the bar I’m referencing, and it was pure magic. I recently derailed from my resolve to limit sugar in my diet. I will add that it has been a lot of fun doing so. Case in point? This gorgeous cake was breakfast and lunch on Wednesday. My friend Hannah of Blue Sky Bakery here in Paonia whipped up this seven-layer chocolate and hazelnut dream-of-a-cake that I’ll have to request again next year. Hannah, put that on your calendar. 😉

One of my birthday resolutions, however, is to recommit to keeping sugar out of my daily consumption routine. I was on a good track earlier this year and even humorously shared my battle with sugar with you in December here in this post. Basically, if I could eat cake everyday, I would. Hannah’s chocolate cake, along with a glass of Schramsberg brut rosé and a bowl of peppered, Parmesan-dusted, truffle oil-doused popcorn, IF we’re being specific.

So far, in my series of recipes made with stevia-sweetened Zevia mixers, I’ve shared a sparkling spiced blackberry Negroni and a Tiki-inspired ginger apple swizzle. Since blood oranges are quickly making their exit from our local produce department, I’ve not only been stockpiling them to peel and eat, but I’ve also been crafting some blood orange-centric cocktails here at the house lately.

This large-format recipe calls for blood oranges, bourbon, Campari, and Zevia ginger ale. The secret ingredient, however, is a homemade rosemary-infused stevia simple syrup that’s the perfect consistency for blending into drinks. The resulting recipe a bittersweet punch that’s easy to assemble and stellar as both a party pitcher or a single-serving cocktail.

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sparkling spiced blackberry negronis | adding flavor with fruits + infusions

Writing this post has gotten me excited about planning our new garden this spring. I’ve missed all of the fruits, vegetables, and herbs growing just outside my backdoor. Granted, we have some amazing farms out here on the western slope, so I haven’t gone without, but there’s nothing like tending and growing your own. Cocktail gardens included.

This past fall, we tilled up the yard around our house, and we ordered some no-mow, low-water grass seed to fill in the almost dust-bowl-like terrain we’ve got going on now. I’ve got a couple of “wish list” plants bookmarked over at High Country Gardens, and those, along with some seeds I’ve either saved or been gifted, are going to colorfully make their way into our lives in a few months. I can’t wait!

Let’s talk about naturally adding flavor in cocktails for a moment.

Did you make any resolutions to eat healthier or drink less? Or maybe your goal is to make healthier versions of your favorite cocktails? This line of thought is on the radar of many home bartenders {myself included} and mixologists around the country. In fact, the appearance of healthier cocktails is one of the projected trends for 2018, according to publications like Supercall and Industry Juice. I’m definitely excited to make and drink more juice- or kombucha-based cocktails and see more low-ABV or alcohol-free drinks available whenever I go out.

I’ve always been a proponent for cocktails flavored with fresh fruits and vegetables, infusions, and less sugar — or even none at all. Drinks simply taste better, when they’re made with fresh ingredients. Think about those florescent-hued, cloyingly sweet drinks you’ve had before. They might be pretty, but their headache is never worth any temporary “enjoyment.”

Two of my personal favorite ways to add flavor to cocktails without adding extra, unwanted sugar is by using fresh fruits and vegetables and by making infusions. I’ve also been enjoying adding Zevia’s stevia-based mixers to my drinks, like the Ginger Apple Swizzle from a few posts back. This sparkling spiced blackberry Negroni gets its flavor from fresh blackberries and Zevia blackberry sparkling water. I’m happy to share another cocktail that’s on the lighter but more flavorful side with you.

Any way I can add flavor without the calories or unwanted chemical substitutes, I’m in.

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the ginger apple swizzle | a low-sugar, sherry cocktail

Crisp apples, roasted nuts, spicy ginger, herbaceous rosemary.

Those are some of my favorite flavors of the fall and winter seasons, and they all magically meld together just perfectly, somehow. I have definitely been on a kick with creating all-cocktails-apple lately, and this particular recipe incorporates all of these components in bubbly, festive fashion.

In an effort to cut back on my sugar intake, I’ve been playing around with low-sugar or sugar-free cocktails, focusing on the natural vibrancy of fruits and herbs. The catalyst for this quest occurred earlier this month when Steve and I baked and devoured a batch of oatmeal cookies in one sitting. I kept rationalizing that they were healthy-ish. That they could be dinner. One cookie led to 15 cookies.

Then there was the night that very same week that we baked and ate an entire pumpkin pie.

After dinner.

That was the tipping point.

That pumpkin pie was truly delicious, and I reveled in the decadence of eating the whole thing. Of course, Steve contributed his fair share of slices, too. I’m laughing about it now, but I also knew at that point that I had to slow it down with the sweets. When I craft cocktails, some kind of sweetening agent is almost inevitable, and I normally use a simple syrup to bring sweetness to the drink. Sweetness is necessary to bring balance to a cocktail, especially when there is a strong acidic or bitter note.

And a balanced drink is a good drink.

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