In February 2016, we talked about a boozy drink trend that started to fill the shelves of your nearest supermarket and liquor store: hard soda. These bottled sugar bombs range in flavor from orange cream to root beer — and make great mixers — but their allure is now seemingly history. Just like that.
It’s not that they aren’t good (admittedly, they’re tasty). However, they are what they are. I mean, how many 12-ounce sodas can you drink in one sitting? Not to mention, how are those things affecting my waistline?
Since hard soda’s rise in popularity, some very smart people have developed what’s basically a low-carb alternative. Say hello to spiked sparkling (or seltzer) water, which I’ve been meaning to work into this column for a while. Introduced by a number of brands, including Smirnoff, you’ll likely find some sort of spiked water wherever you buy your alcohol.
These lighter fizzy beverages are far more drinkable than hard soda, and, luckily, their “hint of” lime, grapefruit, black cherry, pomegranate or whatever flavor suits your fancy — no, really — also makes them an ideal cocktail companion.
You see, I was first introduced to the world of spiked H2O about two months ago, when someone close to me offered up a sip of hers. I obliged, took a swig and said, “Not bad.” It wasn’t until Hurricane Irma that I enjoyed more than a few of Truly Spiked & Sparkling’s lime and pomelo-grapefruit bottles (hey, we were hunkered down at Mom’s house and stocked up on the stuff).
Fast forward: While lurking an ABC over the weekend, trying to decide what to drink during a Netflix-and-chill session (can I still say this and be considered cool?), the inspiration for this week’s recipe emerged. I started with a basic combination of Bombay Sapphire and lime-flavored spiked water, which was OK, and then the real experimenting began — with cocktails, you pervs.
We’re keeping the featured drink simple. You don’t need any special tools or skills, just a drinking vessel, ice, the following ingredients and something to stir it all up. I want this to be easy, because I want you to make this — several of them, actually. Our newest cocktail of the week is based off a recipe I made a long time ago, back when I was downing said recipe like Gatorades after running a marathon. Many years later, it still has the same effect.
But, you should know that the booze is disguised pretty well in there. It’ll hit you like the second K of my last 5K.
Cherry-Pom Fizz
Makes 1
2 ounces Cruzan Black Cherry Rum
1 ounce Pom Wonderful Pomegranate Cherry
Splash of Truly Spiked & Sparkling Pomegranate
Splash of orange juice
In a rocks glass, add rum and Pom Wonderful. Top with Truly and OJ. Give cocktail a gentle stir and garnish with a lime.
Connect with CL columnist Chris Fasick on Twitter, or email him at cdfasick@gmail.com if there’s a cocktail or recipe you’d like featured.
This article appears in Sep 28 – Oct 6, 2017.
