Dry January is almost over. We need a low carb margarita.
January is blood orange season. I love to use blood orange in my Fast(er) Carnitas (recipe and cooking video here). But to really show off that gorgeous color, we need to get the blood orange in a glass. Orange juice is not something we regularly drink when cutting out sugars and grains. So let’s be measured in our mixology efforts and consider this concoction a treat.
Desperate times call for tequila-based cocktails. I don’t drink any kind of margarita but a low carb margarita (AKA the skinny margarita) to keep out the added sweet and sour mix and sugary liqueurs. Truthfully, I don’t make fancy cocktails too often, but I saw a gorgeous blood orange at the store, and if I didn’t use it, I would lose it. Blood oranges are too rare a treat to let go to waste. Cue the margarita-making music.
At the heart of many of our favorite cocktails is the beloved lime. Tequila plus lime equals a margarita. Gin plus lime equals a rickey. Vodka plus lime equals a V&S or the start of a mule. Bourbon or whiskey with lime is the start of a fabulous Derby cocktail.
When you add in orange, you have enough sweetness IMHO that you don’t need to add any simple syrup. Then you’ve cut down on the sugar. There’s still naturally occurring sugar in the orange, but it’s not added sugar.
Still, be mindful of your goals and enjoy the treat that is the blood orange low carb margarita!
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Blood Orange Margarita (Low Carb, NSNG)
- 1/2 teaspoon salt
- 2 ounces white tequila
- 1.5 ounces fresh squeezed juice of a blood orange
- 2 ounces lime Lacroix or similar soda water, or more to taste
- 1 sprig fresh rosemary
- Twist of blood orange peel
- Wet rim of old-fashioned glass or margarita glass with water, roll rim of glass in salt until edges are coated. Over ice, add tequila, blood orange juice, and soda water. Gently stir until mixed. Garnish with sprig of rosemary and squeeze the twist of blood orange peel over the drink to release the oil and add peel to top of drink for garnish. Serve.