Skinny Margs

It’s almost the weekend and that means it’s time for cocktails! And when it’s summertime in Los Angeles, that means it’s time for MARGARITAS. If you know me, you know that I prefer to spend my calories on chips and guac instead of a sugar-bomb of a marg overloaded with sweet-and-sour mix. Enter the skinny margarita that’s naturally sweetened (and keto-friendly)!

I don’t discriminate between on the rocks or frozen, so I’m giving you two recipes so you can have the best of both worlds. For the frozen version, I like to add MCT oil to give your cocktail a mini boost of organic, healthy fats. That way your cocktail is doing double duty!

Optional add-ins: these are my go-to basic recipes, but you can always muddle/blend in some extras if you’re feeling fancy! For a spicy kick, I love muddling in a fresh jalapeño (seeded) and a bit of cucumber into the cocktail strainer, and I’ll garnish the glass with a slice of each (as shown here).

Skinny Margarita (Rocks)

Ice

2 oz blanco tequila

1 oz freshly squeezed lime juice

2 tsp natural sweetener

2 oz sparkling water

Fill a cocktail shaker with ice. Add tequila, lime juice, and natural sweetener. Top shaker with lid and shake vigorously. Strain margarita into a glass filled with ice, top with sparkling water, and serve.

Skinny Margarita (Frozen)

1 cup ice (or more as needed)

2 oz blanco tequila

1 tbsp natural sweetener

1/4 cup freshly squeezed lime juice

1 tsp MCT oil

Add all of the ingredients to a blender. Blend until you reach your desired slushy consistency, adding more ice if needed. Serve and enjoy!

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