Frankly Organic Vodka is a new brand, developed by husband-and-wife marathon runners who wanted to bring a “better for you” lifestyle to the spirits industry. They created a line of vodka with ingredient transparency—something they couldn’t find in other brands. As health advocates, they wanted to know exactly what was in the beverages they were drinking. So they set out to create the first functional spirit with ingredient transparency, plus a philanthropic mission to give back 1% of revenue to animal welfare.

The result: Frankly Organic Vodka, an award-winning, 100% handcrafted organic vodka made with real fruits, roots and botanicals.

The line of flavored vodkas that are handcrafted in Austin, Texas, in small batches, from USDA-certified organic sweet corn (gluten free!). It:

 
 
FRANKLY ORGANIC VODKA FRUIT VARIETIES

Frankly Organic Vodkas are distilled five times and charcoal-filtered, to deliver an exceptionally clean taste.

Each of Frankly’s varieties is ready to sip straight or on the rocks, or used to create cocktails.

The varieties include:

 
In addition to 750mL bottles, there is a sampler box of all five varieties.

The flavored varieties have a lower ABV† at 30% (60 proof), while the Original is 40% (80 proof), a traditional proof for most spirits.

The brand has won awards at the San Francisco World Spirits Competition and New York World Wine and Spirits Competition.
 
 
GET YOUR FRANKLY ORGANIC VODKA

The line is sold nationwide, via Drizly, Total Wine and others.

You can also purchase it online.

Discover more at FranklyVodka.com.
 
 
> THE HISTORY OF VODKA

> THE HISTORY OF COCKTAILS

[1] One of the four fruit varieties of Frankly Organic Vodka. There’s also an Original, without added flavor (all photos © Frankly Organic Vodka).

[2] Enjoy varieties like Pomegranate on the rocks, or in a cocktail.

[3] At just $19.99 a bottle, Frankly Organic Vodka is an affordable treat or gift.

*Adaptogens or adaptogenic substances are used in herbal medicine for the claimed stabilization of physiological processes and promotion of homeostasis. Here’s more about it.

†ABV is alcohol by volume. You double the ABV to get the proof.

[1] This corn-and-bean-salsa-topped baked potato is festive for Cinco de Mayo, or anytime you’d like a baked potato with pizzazz (photo © Idaho Potato Commission).

[2] We like a sour cream garnish on this stuffed potato (photo © Wisconsin Cheese).

[3] Make extra salsa and enjoy it for the next few days with chips, on burgers and hot dogs, with eggs, mixed into plain yogurt as a dip and sauce, and much more. Here’s the recipe (photo Shirley Glaab | Taste Of Home).

How can you turn a baked potato into a Cinco de Mayo dish? Fill it with corn and bean salsa! Add a sour cream topping and you’re set to enjoy the flavors of the day.

This recipe was developed by Sylvia Fountaine, a Pacific Northwest chef, caterer and Feasting At Home blogger; and sent to us by the Idaho Potato Commission.
 
 
RECIPE: BAKED POTATO WITH ROASTED CORN & BLACK BEAN SALSA

Ingredients For 2 Baked Potatoes

 
For The Corn and Black Bean Salsa

 
Preparation

1. PLACE all the corn and black bean salsa ingredients into a medium bowl and combine thoroughly. Adjust the salt and lime juice, adding more if you like.

2. CUT a slit into the warm baked potatoes and fluff up the flesh with a fork. Divide the salsa between the two potatoes.

3. TOP with the sour cream and/or drizzle them with hot sauce. Serve immediately.
 
 
> THE HISTORY OF POTATOES
 
 
> THE HISTORY OF SALSA
 
 
> MORE USES FOR SALSA

For a Mother’s Day homemade treat that doesn’t involve turning on the stove or the oven, how about some strawberry and rosé ice pops? This recipe, from Teresa Barajas, was sent to us by the California Strawberry Commission.

Fun and refreshing, the ice pops are infused with rosé wine (photo #1). There is no added sugar. Nutrition per pop is 59 calories, 4g carbohydrate, 3g sugar and 4mg sodium.

A friend of ours “double dips” by dipping the ice pop into her glass of rosé. This recipe does something similar (photo #2).

Here are some rosé wine ideas for Mother’s Day.
 
 
RECIPE: STRAWBERRY ROSÉ ICE POPS

We recommend a lighter, sweeter style of rosé. Ask for direction at your wine store.

You can also serve a rosé sangria with the ice pops.

Ingredients

 
Preparation

1. PLACE 9 strawberries and the water into a blender; blend until puréed.

2. SLICE the remaining 3 strawberries and distribute among ice pop molds.

3. POUR the strawberry purée into the molds and freeze for 30 minutes. Place a wooden stick in each ice pop and return to freezer until solid.

4. SERVE: Place each ice pop in a large wine glass and pour rosé over it. Serve immediately.
 
 
> THE HISTORY OF ICE POPS
 
> THE HISTORY OF STRAWBERRIES
 
 
ABOUT CALIFORNIA STRAWBERRIES

Along the central and southern coasts of California, a rare combination of special climate and special soils make California home to nearly 90% of America’s strawberry crop.

With cool morning mists from the Pacific Ocean and warm afternoon sun, strawberries grow sweet and juicy.

All hundreds of California strawberry farmers are cultivating the majority of all the U.S.-grown strawberries on less than one percent of the Golden State’s farmland.

[1] Strawberry-rose ice pops, served with a glass of rosé (photos #1 and #2 © California Strawberries).

[2] Dip the pop into the rosé.

[3] Fresh-picked strawberries (photo © Lucinda Hershberger | Wesual | Unsplash).

Strawberries are America’s third most popular fruits (see the chart below).

Discover more about California strawberries at CaliforniaStrawberries.com.
 
 
AMERICA’S MOST POPULAR FRUITS

America’s most popular fruits are based on a 2020 survey by Statista, asking consumers which fruits they had purchased in the past 12 months (chart © Statista).