Saturday Sips: 3 Cocktail & Food Pairings We Have On Rotation

Long and laid-back Saturday afternoons, with not a plan in sight, are the key to a weekend well spent. Long before social distancing was a thing, we made a sport out of avoiding crowded brunch patios and opting instead for the relaxing sanctuary of our home. Because for us, “chilling out” isn’t lazy or unproductive — in this busy world, doing less is an accomplishment.

Nothing beats a warm afternoon on the patio furniture with a refreshingly light beverage in hand. We put a summer-spin on this classic citrusy concoction—made with no sugar, but all the flavor. The floral notes of this sip are best enjoyed over relaxed conversation, or a page-turner.

Method:

1. Prepare your glass (ideally a martini glass) by coating the rim with your lemon slice.

2. Combine the Smirnoff Zero Sugar Infusion Lemon & Elderflower vodka, triple sec, and lemon juice in a shaker, about half full of ice. Shake it (like you mean it) for 30 seconds.

Everybody's favorite dip gets an mbg makeover with this version that has a healthy dose of greens. Pairs well with any veggies you have on hand, your favorite grain-free chips, or, ya know, just a spoon (we won't judge). 

Method:

1. Mash the avocados in a deep bowl.

2. Mix in garlic, salt, pepper, and greens powder.

We've been on the matcha train for so long, by now we're essentially the conductor. This new take on the traditional gimlet takes matcha to bold new places. Hop aboard! 

Method:

1. Add coconut water, lime juice, matcha powder, and Smirnoff Zero Sugar Infusion Watermelon & Mint Vodka to a cocktail shaker.

2. Fill with ice and shake vigorously for 30 seconds.

There are few certainties in this world we live in today, but among them is this: Pizza is always the correct choice. Here's how to do it just a little bit healthier (inspired by this version from our friend Rachel Mansfield).

Method:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Slice the sweet potato lengthwise into ¼-inch-thick planks. Toss with ½ tablespoon of oil, and spread pieces out so they are not touching. Bake for 10 minutes.

3. Take the sweet potato pieces out of the oven and spread your pesto on top. Sprinkle with your cheese of choice, and place back into the oven. Bake until the cheese is melted, usually around 5 to 10 minutes.

4. Get your sweet potato pizzas out of the oven, and serve warm!

Trying to beat the heat? We've got you covered with our take on the copper mug classic. Low in both sugar and ABV, this version is a great option for those watching their sugar intake.

Method:

1. Mash mint leaves and ginger into a glass.

2. Add lime juice and Smirnoff Zero Sugar Infusions Cucumber & Lime Vodka

3. Stir until combined, and strain into another glass (or copper mug if you're feeling fancy).

4. Add ice and top off with ginger beer.

Did you know salt (at low concentrations) is a universal flavor enhancer? When it comes to sweets, adding salt helps suppress any bitter tastes, meaning the sweetness we're seeking hits our taste buds harder. That's why we're all so in love with salted chocolate! This simple trail mix recipe taps into that, making it super satisfying—the perfect end to your night. 

Method:

1. Preheat oven to 350°F.

2. Take your raw nuts and coat in the salt, cinnamon, and coconut oil.

3. Spread nuts across a tray and toast in the oven for around 10 minutes, or until they look nice and toasty!

4. Remove nuts from oven and place aside to cool. Meanwhile, combine coconut chips, chocolate chips, dried fruit, and popcorn or pretzels in a bowl.

5. Add nuts once cooled, mix well, and serve! 

Basically summer in a glass. This is probably the best possible use of those strawberries you've been wondering what to do with.

Method:

1. In a mixing glass, thoroughly muddle strawberries with the basil.

2. Squeeze in lemon juice.

3. Stir in the Smirnoff Zero Sugar Infusions Strawberry & Rose Vodka

4. Fill another glass with ice and pour everything in.

5. Top it off with club soda and stir until combined.