4 Lower-Sugar Boozy Blended Drinks

Share
Blended drinks

Updated Sep 7, 2018 @ 7:17 pm

By Kat Odell

We’re hanging on to summer for as long as we can—so while it’s still hot out, we’re chilling with blended cocktails. But so many of our favorite drinks are loaded with sugar, which can really ruin the party. So we tapped four top bartenders and got them to share some of their favorite concoctions minus the excess sweet stuff, so you can sip and enjoy without the sugar crash.

Life on Freezy Street

  • Serves: 1
Blended drinks

Ingredients

  • 3 ½ ounces white wine, such as Sauvignon Blanc
  • ¾ ounce fresh grapefruit juice
  • ½ ounce fresh lime juice
  • 1 ounce honey
  • 2 ounces water
  • 1 cup ice, or more to taste
  • Half grapefruit slice, for garnish

Directions

  1. Place all ingredients in a blender. Add ice and blend until smooth.
  2. Pour into a large glass and garnish with grapefruit.
Note:

Top Chef alum CJ Jacobson is behind Chicago’s newly-minted Mediterranean restaurant Aba, and to complement his plates of lamb-laced hummus and toasted sesame shrimp, lead mixologist Liz Pearce has crafted a slew of fruit and spice-forward libations. Here’s her refreshing, summery twist on super-trendy frosé.


Frozen Aperol Spritz

  • Serves: 1
Frozen Aperol Spritz

Ingredients

  • 1 ounce simple syrup
  • 1/2 ounce fresh orange juice
  • 1/2 ounce fresh lemon juice
  • 3 ounces dry sparkling wine
  • 2 ounces Aperol
  • 12 ounces ice
  • 1 half orange slice, for garnish

Directions

  1. Place all ingredients (except orange slice) in blender, pulse, then blend.
  2. Pour mixture into a glass and garnish with orange.
Note:

At Chicago Mediterranean restaurant and lounge Beatnik, bar director Benjamin Wood gives the classic Aperol Spritz a summer update.


New-Fashioned Piña Colada

  • Serves: 1
New-Fashioned Piña Colada

Ingredients

  • 2 ounces rum (preferably an aged Puerto Rican rum)
  • 1 ½ ounces pineapple juice
  • 1 ½ ounces canned coconut cream
  • 2 frozen pineapple chunks
  • 1 cup ice

Directions

  1. Place all ingredients in a blender; blend until smooth.
  2. Pour into tall glass and garnish with pineapple leaves and a pineapple wedge, if desired.
Note:

Newbie Portland, Oregon bar Palomar celebrates the flavors of Cuba via a bevy of daiquiri-dedicated riffs, as well as a number of rum-based drinks. Below, owner and bartender Ricky Gomez shares his take on the classic Piña Colada.


Holy Basil + Matcha + Rum

  • Serves: 1
Holy Basil + Matcha + Rum

Ingredients

  • ½ cup packed basil leaves
  • 2 ounces white rum or coconut rum
  • 1 ½ ounces fresh lime juice
  • 1 teaspoon coconut oil
  • 2 tablespoons raw honey
  • ½ teaspoon matcha green tea powder
  • 2 cups ice

Directions

  1. In a blender, combine the basil, rum, lime juice, coconut oil, honey, matcha, and ice. Blend for about 10 seconds on high speed until smooth.
  2. Pour into a large chilled glass. Garnish with a basil sprig or flower, if desired.
Note:

Gaby Mlynarczyk helms the bar at L.A.’s internationally inspired bar Accomplice, blending beverages with ingredients like Japanese yuzu and smoky Mexican mezcal. The author of cocktail book Clean and Dirty Drinking shared her antioxidant-packed green drink that tastes of the tropics.


Hungry for more?

 

BIO: Kat Odell is a food and travel journalist, author of low-alcohol cocktail book Day Drinking as well as Unicorn Food, a plant-based cookbook hinged on medicinal ingredients. Her work has been published in Vogue, New York Times’ T magazine, Travel + Leisure, Bloomberg, and Conde Nast Traveler. Follow Kat on Instagram and Twitter.
170 Shares