Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Cape Cod Cherry Cola
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 mocktail
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 122
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 675 mg
Bright, bubbly and balanced, this easy cranberry-lime cooler gets a boost from the bold flavor of zero sugar cherry cola. Tart cranberry juice and fresh lime keep the drink crisp and refreshing, while a cranberry-orange salt rim adds a pop of citrus and a festive finish. With just a handful of ingredients, it's a simple mocktail that's equally at home at holiday gatherings, backyard barbecues or happy hour.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 mocktail
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 122
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 675 mg
Ingredients
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Directions
Special equipment:
a Collins glass- Combine the cranberry powder, salt and orange zest in a small bowl. Rub the mixture together with your fingertips until the orange zest is evenly distributed and fragrant. Rub the rim of a chilled Collins glass with a lime wedge. Gently dip the rim into the cranberry-salt mixture, rotating to coat evenly. Set aside.
- Add the cranberry juice and lime juice to a cocktail shaker and fill the shaker generously with ice cubes. Seal the shaker and shake vigorously until the outside of the shaker is completely frosted and cold, about 15 seconds. Fill the coated Collins glass three-quarters full of ice. Strain the cranberry mixture into the glass and top with the cherry cola.
- Use the remaining salt mixture immediately or transfer it to an airtight container and store at room temperature for up to 1 week. If the zest releases excess moisture, spread the mixture on a parchment-lined baking sheet and let it air-dry for 30 minutes before storing.
