As a busy mom who loves to bake and host during the holidays, the season can feel like a whirlwind. Between batches of cookies (and loaves of sourdough!), decorating, and planning gatherings, I’ve learned how important it is to pause and unwind. My favourite way to recharge? A chilled glass of Ocean Spray Sparkling.
Made with real fruit juice and no artificial sweeteners, these sparkling juices are the perfect treat during a busy day. My go-to is Mango Cranberry—it’s tart, not too sweet, refreshing and bubbly, what more could a girl ask for? After hours in the kitchen, I grab a glass, sink into the couch, and let the festive fizz help me reset before tackling the next task on what seems like an endless to-do list.
Whenever I’m hosting, Ocean Spray Sparkling doubles as a hit with friends and family. It’s perfect in a cocktail or in a mocktail, especially for designated drivers or those who want something festive without the alcohol. I love creating easy drink options, like my Sparkling Cran-mosa—a mix of Sparkling Cranberry, orange juice, and a lime wedge garnish. It’s a simple way to add elegance to any gathering.
For me, the holidays are about finding moments to enjoy, and Ocean Spray Sparkling makes it easier to savour the season, whether I’m on the go or taking a rare moment for myself. This year, I’m keeping it sparkling—cheers to a holiday that shines!
Check out this holiday cocktail with a little festive twist!
Sparkling All the Way
Ocean Spray Sparkling Cranberry
2 oz vodka
¼ oz rosemary simple syrup
Garnish: Rosemary sprig, lime wedge and fresh cranberries
Fill a coupe or rocks glass with ice. Add vodka and simple syrup, stir until well combined. Top with sparkling cranberry. Garnish with rosemary sprig, lime wedge and fresh cranberries, if desired.
Rosemary Simple Syrup
2 large sprigs rosemary
½ cup granulated sugar
½ cup water
Place rosemary on cutting board and gently hit sprigs with back of knife to release flavour and aroma. Place rosemary in small pot with sugar and water. Cook over medium heat, about five to seven minutes or until sugar is dissolved, stirring occasionally.
Remove from heat; let completely cool.
Remove rosemary sprigs. Transfer syrup to jar or container and keep refrigerated up to two weeks. Makes about 2/3 cup syrup.
Sandy’s Kitchen 