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Five Places to Find Skinny Margaritas in the Valley -- and a Recipe to Make Your Own


It used to be that if we wanted a margarita under 100 calories, we'd just take a shot of tequila, salt first, lime last.

But there's a new trend blending behind the bar. From Islands to Blanco Tacos, low-cal margaritas -- most often created with agave nectar and lime juice for flavor -- are popping up on bar tabs everywhere, letting us have our margaritas -- and stay beach-ready, too.

We burned up a few calories tracking down five places in town that serve skinny margs. We bet you have some ideas, too -- so leave them in the comments and we'll do a follow-up post if we get enough. Have other skinny cocktail ideas? Leave those, too. 

1. Islands Restaurants: Their "Margarita Lite" may be petite, but it's simple and sweet, featuring Patron Silver, agave nectar, fresh lime juice and just a splash of Triple Sec for $9.

2. Blanco Tacos and Tequila in Scottsdale adds club soda to organic tequila, agave nectar and lime juice for a refreshing skinny margarita around $10.

Check out more places -- and a recipe -- after the jump.

3. Z'Tejas: Just another lean, uncomplicated glass of lime juice, tequila, and soda water - sweetened with agave nectar at $8.95.

4.San Felipe's Cantina: For $9, San Felipe's "Skinny Dip" features lemon juice instead of lime and is sweetened with a strawberry-pineapple mixture.

5. Blue Adobe Santa Fe Grille in Mesa has their own "Skinny Dip" version, but it's for two, and it has a twist. Not only is this agave-nectar margarita also sweetened with fresh orange juice, but it comes with a "sunken Cornito" (a 7 oz. Corona) and it's served in a jar ($14.95).

Those prices too rich for your blood? Here's a recipe to make your own skinny margarita.

You'll need:
• 1-1/2 oz Silver tequila (which has less calories than standard tequila)
• 1 oz Triple Sec (Cointreau) Note: 1 oz = 80 calories
• 2-3 lime wedges
• Glass

Directions:
1. Pour mixture into a shaker with ice cubes or stir together; chill.
2. Optional: circle the rim of the glass with a cut lime, dip into a plate of salt crystals.
3. Pour into a glass and serve over crushed ice.

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Hannah Hayes