Sip sip hooray! Finally a margarita that tastes delicious and isn't full of sugar. We teamed up with the Sauced Chef to mix up the perfect summer drink with our MCT Oil, just in time for the weekend.
From the Sauced Chef:
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 Keto-rita (Rocks)
- Ice
- 2 oz blanco tequila
- 1 oz freshly squeezed lime juice
- 2 tsp natural sweetener
- 2 oz sparkling water
- 1 tsp MCT Oil
Fill a cocktail shaker with ice. Add tequila, lime juice, MCT Oil 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 Keto-rita (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!