• One shot of silver tequila
• 1/2 lemon, sliced
• 1/4 cucumber sliced
• Handful fresh mint leaves
• OPTIONAL: Dash of sugar substitute I used powdered Swerve)
• Seltzer or soda water

This drink is light, refreshing, and a fantastic alternative to a bottled margarita mix which can be loaded with sugar, preservatives, and artificial colors and flavors.

Muddle lemon, mint, cucumber, and sweetener in a cocktail shaker. Add tequila and ice. Shake. Pour into tall glass and add seltzer to fill the glass. Garnish with more mint and cucumber slice.

Macros:
Calories: 110.2
Carbs: 3.7 g
Net Carbs: 2.8 g
Fat: 0.1 g
Protein: 0.5 g

2. SoCal Iced Tea

• Earl Grey tea bag
• One shot of orange flavored or orange infused vodka

This is a light and fresh take on the sugary and overly-strong bar classic, Long Island Iced Tea.

Steep the tea bag in boiling water for about 10 minutes and cool to room temperature. Chill a tall glass and fill to the brim with ice. Pour the cooled tea and orange vodka over the ice. Gently stir. Garnish with a fresh slice of orange.

Macros:
Calories: 96.3
Carbs: 0
Net Carbs: 0
Fat: 0
Protein: 0

3. Blackberry and Grapefruit Mimosa

• 4 oz. Champagne or Prosecco
• One fresh grapefruit (I love a pink GF for the pretty color 🙂
• Handful of fresh or frozen blackberries

This the option with the most sugar, but I wanted to talk about it as a better alternative to a regular mimosa, which uses orange juice.

Juice a fresh grapefruit. Do not buy a carton or bottle of juice. Not only is the taste much better and you get the benefits of the natural oils from the skin, but there are more than double the amount of calories in the processed version. In a champagne flute, combine some of the juice with 4 oz of Champagne or Prosecco and drop a couple frozen or fresh blackberries into the bottom of the champagne flute. Brunch it up!

Macros:
Calories: 143.4
Carbs: 13.9 g
Net Carbs: 11 g
Fat: 0.2 g
Protein: 1.1 g

4. Pina Colada

• 1/2 cup of canned coconut milk (unsweetened)
• One shot of light rum
• 2 cups of ice
• OPTIONAL: Dash of sugar substitute I used powdered Swerve)
• High-powered blender

Blitz coconut milk, rum, ice, and sweetener in a high-powered blender until smooth and creamy. Serve in a poco grande or tall, slim glass and garnish with toasted coconut flakes and a straw for poolside sipping.

Macros:
Calories: 117.8
Carbs: 0.4 g
Net Carbs: 0.3 g
Fat: 2.3 g
Protein: 0.2 g

5. Bourbon and Bitters

Bitters are a great way to add favor to bourbon drinks without adding a bunch of sugar or weird processed ingredients. If you’re not familiar with bitters they’re these lovely little bottles of a variety of herbs, fruits, spices, and roots which have been distilled in a base liquor. There are lots of fun bitters to try (you can find them in well-stocked, upscale liquor stores or online) but a classic bitter is Peychaud’s. It tastes slightly sweet, spicy, and fruity with notes of anise.

To make this drink, pour a shot or two of good bourbon over ice. It can also be served neat (or without ice). Bulleit is a good bourbon choice that won’t break the bank. Add a few drops of bitters and swirl gently to incorporate. Drop in a couple of fresh, pitted cherries and sip your troubles away.

Macros unavailable; will vary depending on how much of each ingredient is used.

6. Bloody Mary

• One shot of pepper flavored or infused vodka
• Good quality tomato juice
• Celery stalks
• Sea salt
• Lime
• OPTIONAL: green olives, dash hot sauce, dash worcestershire sauce, pickled banana pepper rings, freshly ground black pepper

Macros unavailable; will vary depending on how much of each ingredient is used.

 This one really isn’t anything you haven’t heard of, but I thought I’d throw it in as a bonus. A bloody mary is a great, low-sugar choice because it’s basically just vodka and tomato juice. I think it’s very delicious to add in all sorts of spicy stuff and olives and celery sticks. This is also a great choice if you’re out at a restaurant and want a drink but the bar isn’t especially well stocked.

Dampen the rim of a large glass with a lime wedge and dip the rim into a saucer of sea salt and freshly ground pepper to coat. Add all of your solid ingredients (olives, peppers) to the glass. Add ice until the glass is almost full. Mix the tomato juice, vodka, and any spicy sauces you like separately and pour over the ice and olives and peppers. Add in a celery stalk or two and garish with lime wedges and more olives and peppers on toothpicks. Grind pepper over it all and serve immediately.