Refreshing Spring Cocktails


Today’s blog post is by Krissy Cantelupe. With over a decade’s worth of experience in the beverage industry, Krissy is to whom we turn when we’re throwing a party and need to plan the drink menu. She’s happy to share some recipes for her new favorite spring cocktails. Though vodka is her number-one beverage of choice, Krissy has also studied to become a certified sommelier. She lives in Hilton Head, SC with her husband and two rescue dogs. You can follow her on Twitter @krissycantelupe.

Spring is here and that means summer is right around the corner. I start to panic this time every year and worry that I may have put on a couple of extra pounds during winter. So I seek out lighter versions of my favorite calorie-heavy drinks. I even found some great recipes using Austin-based vodka brands. I compiled them just for you, Delysia Chocolatier readers. Enjoy, and don’t stress about those calories; you can save those for more chocolate!

John DalyArnold Palmer gave us the classic iced tea and lemonade combo; John Daly gave us its saucy cousin. Deep Eddy’s Sweet Tea Vodka has right around 100 calories per 1.5 oz

1 part Deep Eddy Sweet Tea flavored vodka
1 part Light Lemonade
Mix well and serve over ice. Garnish with sliced lemon or mint.


Pineapple-Coconut Mimosa Smirnoff Vodka has four flavors in their Sorbet Light category that are 76 calories per 1.5 ounce but are 60 proof, so they still pack a punch.  With flavors like Lemon and Pineapple-Coconut – they are easily mixable and perfect with some light sodas and juices. 

1.5 oz Smirnoff Pineapple-Coconut Sorbet Light Vodka
2 oz Light Orange Juice or Low-Sugar Orange Juice
3 oz Sparkling Prosecco

Chill the OJ and Prosecco in the fridge for several hours.  In a champagne flute or cocktail glass, pour the Smirnoff Pineapple-Coconut, then top with the OJ and sparkling Prosecco.  Garnish with an orange twist.

Lemon-Basil Drop Martini
2 oz Smirnoff Lemon Sorbet Light Vodka
3 oz Soda or Seltzer Water
1 lemon
1 large or 2 small basil leaves

Tear the basil leaf in a shaker, and muddle with a squeeze of lemon.  Add the Smirnoff Lemon and soda water, shake with ice.  Strain into a chilled martini glass and garnish with a wedge of lemon.  If it’s a little too sour, you can add a pinch of sugar, some simple syrup or Splenda.

Adult Shirley Temple
1.5 oz Cranberry Vodka (Try Deep Eddy’s new Cranberry)
5 oz Ginger Ale (use Diet Ginger Ale to save even more calories)
Maraschino cherries and juice

In a tall glass pour both the cranberry vodka and ginger ale over ice. Stir.  Pour a little bit of Maraschino cherry juice into the glass and let it flow down. Garnish with a cherry.


Classic CosmoAustin-based Tito’s Vodka is dangerously smooth. You can barely taste the vodka in your classic cocktails. And at only 98 calories per 1.5 oz, you’re free to imbibe without worrying about the pounds.

1.5 oz Tito’s Handmade Vodka
.5 oz Cointreau Liqueur
Splash Cranberry
Squeeze of Lime

Shake all ingredients over ice Strain into cocktail glass

Bloody Mary

2 oz Tito’s Vodka
4 oz Light Tomato Juice
4 dashes of Worcestershire Sauce
3 dashes of Hot Sauce
pinch of Sea Salt
pinch of Coarse Ground Pepper
juice of a fresh Lime
garnished with Olives, Pickled Peppers or Vegetables, Celery, Cucumbers, Limes, or all of the above

Chocolate MartiniThis is one cocktail that is definitely worth the splurge! For an extra twist, rim the glass with ground up chocolate bark. I recommend crushing up Delysia Chocolatier’s Ghost Pepper Bark for a little burn on your lips.  

2 oz Tito’s Vodka
1 1/2 oz creme de cacao
Delysia Chocolatier truffle, for garnish
Ground chocolate for rimming

Pour the ingredients into a cocktail shaker with ice. Shake vigorously.
Strain into a chilled cocktail glass rimmed with cocoa. Garnish with your favorite Delysia truffle.

Oops, I drank the last one before I took a photo. Until next time, Cheers!

Nicole Patel

Nicole Patel is the proprietor of and chocolatier for Delysia Chocolatier. In 2006 while pregnant with her first son, Nicole made a batch of chocolate truffles as holiday gifts. To the delight of friends and family, she continued to create chocolates as a way to relieve stress from her corporate engineering job. In 2008, a chance trip to Becker Vineyards led to Nicole being the first in Texas to make truffles using local wines. Within five years, what started as a hobby turned Delysia into one of the Top Ten Chocolatiers in the Americas, as selected by the International Chocolate Salon.