It’s been a looooong week in my house, and literally nothing sounds better right now than one (or four) of these Skinny Margaritas!
What’s even better…the Skinny Margarita held up to my taste test against its sugared-up sister, a traditional margarita. I compared two margaritas: one flavored with standard simple syrup, (sweetened with organic cane sugar), and the Skinny, which is sweetened with erythritol. The Skinny ‘Rita tasted every bit as good…maybe even a hint better, because the freshness of the lime shines through even more!
What Makes It Skinny
The Skinny Margarita’s lower caloric and sugar quantity relies on erythritol.
Erythritol is a sugar alcohol. It looks and tastes almost exactly like cane sugar, but without the calories and blood sugar spike! Table sugar comes in at 4 calories per gram (a teaspoon of sugar weighs 4.2 grams), while erythritol has zero! It bakes and mixes like sugar in a 1:1 ratio and, in extensive research, has shown none of the negative side effects of artificial sweeteners like aspartame or sucralose.
A medical study showed erythritol did not affect insulin or blood glucose levels when administered to patients. This has to do with the body’s inability to digest sugar alcohols — we don’t have enzymes to break them down, so they pass directly through our bloodstream, eventually excreted through urine.
Swerve, (the brand of erythritol I used to make the simple syrup), is still a carbohydrate, but registers zero grams of sugar. When boiled to make simple syrup, it yields a virtually identical flavor profile to regular sugary simple syrup.
The Skinny Margarita has a total of 8 grams of sugar! A standard margarita has around 26-30 grams of sugar. (That’s my excuse for drinking a whole pitcher).
What Makes it Delicious
Simple is good.
Really simple is really good.
The Skinny Margarita is really simple, and you don’t need anything fancy to make it happen. There are six yummy ingredients:
- Añejo tequila (this is my personal favorite for its smoother, oaky taste, but you can explore blanco, reposados, or mezcal for a smokier flavor)
- triple sec
- lime juice
- simple syrup
It starts with making the erythritol simple syrup, which consists of boiling water and dissolving the Swerve. After letting that cool, it’s just a matter of ratios. See the recipe quantities to make the perfect weekend cocktail a reality!
If you’re new to Tajín, it’s a latino seasoning made from dehydrated lime, chili peppers, and salt. It’s tangy, salty, and a little spicy — basically the ultimate margarita rimmer!
Want to explore a different cocktail for this weekend?
Check out Grown-Up Punch with fresh rum and tropical fruits!
- 6 oz (1.5 oz = 1 shot glass) anejo tequila
- 3 oz triple sec
- 8 whole limes, juiced, or about 3/4 cup of lime juice
- 1/4 cup Swerve or erythritol
- 2 cups water
- 3 T tajin
- *first make the erythritol simple syrupCombine 2 cups of water in a small sauce pan and bring to a low simmer. Add 1/4 cup of Swerve or erythritol and stir until it's fully dissolved, then turn off the heat and let cool to room temperature (or you can add ice cubes if you don't have time to let it cool)
- Squeeze all the limes and add the lime juice to a pitcher
- Add the alcohols to the pitcher
- Once the simple syrup is cooled, add that to the pitcher, as well. Stir to combine and refrigerate if you're not using it right away.
- To salt the rims with Tajin, simply shake out some tajin onto a small salad plate. Rub a lime wedge around the rim of your serving glasses, then turn the glass upside down into the plate of tajin to salt.
- Serve these over ice and with a wedge of lime!