Why in quotes? Because it’s actually a mocktail – being that there’s no alchy. But I couldn’t part ways with the alliteration. If you’re a drinker, a splash of vodka would go down pretty smoothly with this.
Here’s a drink recipe for raising a glass when life points you down a path you didn’t anticipate – on that scary, wonderful precipice where the unkown is staring you down. And you think “Okay, unkown. I get that you’re kind of a badass, but I also think you’re kind of sexy.”
You know what happens to the unkown when you stare it back down? It becomes known. Eventually it becomes sweats on a Saturday night while watching reruns of the Larry Sanders Show, regular-old-life.
That comfortable relationship where you know what to expect – habits, timing, what disagreement is up next – like the 5-inch paragraph of a script you memorized for a fourth grade play. It’s drilled in your head forever. You just know it.
Of course, not right away. There’s the whole heightened anxiety, heightened euphoria, manic-depressive cycles phase that’s so much like falling in love. Complete obsession and eventual exhaustion followed by thankfulness that you get to just, know.
If things aren’t playing out the way you thought they would ,or it’s time to take a bigger step than you thought you were ready for, don’t worry about it. Just go for it. Take the leap, muddle some cranberry sauce and lift a glass to life in all its unpredictability.
Remember that the riskiest experinces can often end up being the most effervescent. There’s so much power in taking control and being resilient, instead of succumbing to a victim identity. There comes a time when you have to trust yourself. When that happens, I’d recommend doing it with this bubbly, ruby-tinged celebration drink in hand.
- ½ bag fresh organic cranberries
- 2 Tbs Truvia, Monkfruit sweetener or sweetener of choice
- Splash of filtered water
- Bottle of Perrier for serving
- Splash of vodka (only if you're not dealing with high candida levels)
- Add the cranberries, splash of water and sweetener to a pot and cook over low/medium heat for 10 to 15 minutes or until cranberries have mostly popped and congealed.
- Set aside to cool for a few minutes, scoop into glass container and let cool completely in the firdge for about an hour.
- Once cooled, add 1 or 2 tablespoons of the fresh cranberry sauce to Perrier in a glass.
- Best served in a wine or other glass so you can see the cranberry sauce fizzle and pop in the bubbly water.