By D.L. Chandler Cassius highlighted several favorite holiday cocktails in a recent article. Among the favorites were two recipes starring Nirvana Super™ Seltzers - the Cranberry Citrus Cooler & the Melon Cello Spritz.Cranberry Citrus Cooler
- ½ Nirvana Super™ Seltzer, Pineapple Orange
- 1 cinnamon stick
- 1 mandarin orange, peel and juice the rest
- 6 ounces Cranberry Juice
Lightly toast the cinnamon stick the oven or toaster oven for 60 seconds. Warm the cranberry juice over low heat with the orange peel and the toasted cinnamon stick, do not boil. Take off heat, let cool to room temperature. Squeeze the rest of the orange through a sieve over a bowl. Grab two glasses with ice, place juice of the orange between the two, top with cranberry mixture (peel and stick removed). Top off with some Pineapple Orange Nirvana Super™ Seltzer. Enjoy!
- 4 oz Carrot Juice
- 1-inch Piece of Ginger (finely grated or juiced)
- 4 oz Orange Juice
- 12 oz Nirvana Super™ Seltzer, Melon Cello
- 2 Tablespoons Agave Syrup
- Melon ball or thin orange slice (optional)
- Sprig of mint or basil (optional)
Combine carrot juice, orange juice and freshly grated or juiced ginger. Add agave syrup and shake mixture well until ingredients are combined. Divide mixer between two 12 oz glasses. Fill each glass with the Nirvana Super™ Melon Cello Seltzer. Place a melon ball or thin slice of orange halved onto the rim of glass. Rub a sprig of mint of basil between fingers to release aromatics, place inside the drink. Stir gently before sipping.