The skinny version typically replaces those high-calorie ingredients with fresh lime juice and agave nectar or another natural sweetener like stevia or monk fruit extract. A traditional margarita can pack up to 500 calories per serving due to its high sugar content from simple syrup or sweet & sour mix. The “skinny” trend emerged as a way to offer healthier alternatives to classic drinks like margaritas. In recent years, more people have become health conscious and are looking for ways to reduce their caloric intake while still enjoying their favorite cocktails. With so many variations and flavors available, it’s no wonder why they remain so popular. They are often associated with warm weather, tropical vacations and fun times with friends. Today, margaritas are one of the most popular cocktails around the world. According to legend, a socialite by the name of Margarita Sames created the drink for guests at her Acapulco vacation home in 1948.įrom there, its popularity grew as tourists traveled to Mexico and discovered this refreshing cocktail. They originated in Mexico in the 1930s, but it wasn’t until the ’70s that they gained popularity in the United States. Then it’s time to shake, rattle & roll.Margaritas have been a beloved cocktail for decades. Honey and maple syrup are both great options. The recipe I found calls for agave nectar, but lately I’ve been seriously doubting the so-called ‘health benefits’ of agave – so feel free to substitute as you desire. Pre-squeezed OJ and bottled lime juice will certainly work, but I’m telling you right now – it ain’t got nothing on freshly squeezed juice.ģ. Peter picked out a Milagro Silver for me a couple of weeks ago that has quickly rocketed to the top of my list of favorites.Ģ. I would suggest a silver/white that is 100% agave (i.e., the real deal). But be prepared: only a few ingredients are used, which really allows the tequila to… shine through, if you know what I mean!ġ. I got lucky, and the first recipe I stumbled upon turned out to be a winner! It was simple, delicious and hit the spot for like two weeks straight. So a couple of weeks ago, I turned to Google, the keeper of all knowledge I wanted a fresh and simple margarita. When I want a margarita, I’m looking for smooth tequila, fresh juice(s) and a hint of sweetness – probably not something you’re going to find at your average chain restaurant. Now let me preface this by saying that I’m not a fan of pre-made, overly sugary, restaurant-style margaritas a la On The Border or Margarita’s. If you love tequila as much as I do, that is ) Speaking of tequila… I hope you’re in the mood for a margarita! Because this recipe, ladies & gentlemen, is quite tasty. Yes, you heard me correctly: I’m sorry – for being an avocado-hoarding, tequila-loving, chip whore. So, from the bottom of my heart, I’m sorry. That, and it’s probably safe to say that I’ve been too busy making margaritas and diving face-first into Trader Joe’s blue corn chips & salsa to get around to writing sweet nothings to you guys. What on earth have I been doing since Cinco de Mayo, you ask? Well, we all know that timing has never been my strong point, first off. YES, I’m well aware that it’s basically July. Margs + guac + endless servings of chips & salsa make Talia a happy (and tipsy) girl. Cinco de Mayo marks the start of my round-the-clock, insatiable Mexican food cravings – which last until Labor Day (and not a day later, because then I’m all ‘hellooooo pumpkin’).
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