Alcoholic seltzer is the fizz you never knew you craved
For those of us who can't get enough fizz or who want a drink we can justify at our niece's school fundraiser, the world brings you alcoholic seltzer.
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Nauti Seltzer, an alcoholic seltzer from parent company Wachusett Brewery, makes its New England debut in April 2016, reports Grub Street.
The idea of alcoholic seltzer is so simple and tasty, it's surprising it hasn't caught on sooner. It combines low calories with a slight buzz and a drink many people know and love.
This beverage, which will be available in raspberry, cranberry, grapefruit and lemon lime, focuses on the low-calorie aspect of the drink. This is after the company dabbled with alcoholic root beer that had 400 calories per serving vs. Nauti Seltzer's 110 per can, Wachusett's director of sales and marketing, TJ Morse tells Grub Street.
It joins SpikedSeltzer, which has been around since 2013. SpikedSeltzer contains 6% alcohol and started because cofounder Nick Shields (and partner Dave Holmes), who has a background in food science, wanted "to create a new kind of beverage by combining disciplines of brewing, winemaking and natural flavors."
Apparently he also wanted to get a buzz without having to worry about a nasty hangover or heavy caloric punch.
The product's fermentation results from cold-pressed citrus and sugar, and the company claims the drink has no actual alcoholic taste. It logs 140 calories per can.
The company, which started in 2013, has flavors including West Indies Lime, Cape Cod Cranberry and Valencia Orange. You can check here to see if it's available near you.
Mashable cocktail enthusiast and lifestyle intern Chelsea Frisbie is a fan of the Indian River Grapefruit flavor: "I love cider; however, most ciders are incredibly sweet and are hard to eat a meal with because they taste too much like a dessert. For something lighter with just a little bit of flavor, the seltzer (especially the cranberry) is perfect...I would mix these with something to make cocktails."
Now the only question is how long it will take people to make this into a classic egg cream.
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Sarah Spigelman Richter is a contributor to Mashable's Food channel. Sarah covers everything edible, from the food industry to D.I.Y. recipes. She was previously the community manager for Tastemade NYC and her writing has been seen on The Today Show's food blog, Refinery 29, the Food Network, and Gothamist. She has also developed recipes for Tabasco and other nationally recognized brands and has blogged for 5 years at "Fritos and Foie Gras." Sarah is obsessed with "Orphan Black" and chili-cheese Fritos and is still depressed that Loehmann's closed.
