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Tolovana Resort – June 15 to July 15 #1
Vancouver, WA – June 2017

Skinny Cocktail Recipes for Summer

Pomegranate martini and Mojito - Most popular cocktails seriesThe hot days of summer are perfect for cold, refreshing cocktails, but they can pack on the calories. Try these skinny and refreshing cocktail recipes from our pals at IMUSA, makers of reasonably-priced ethnic cookware.

All recipes courtesy of IMUSA www.imusausa.com

Skinny Blood Orange ‘Rita

  • Sea salt
  • 2 ounces silver tequila
  • 1 ounce fresh lime juice
  • 1 1/2 ounce fresh blood orange juice (you may substitute regular navel oranges if you can’t find blood oranges)
  • 1 to 2 teaspoon agave nectar
  • 1 orange round, for garnish

Squeeze the lime and blood orange juices and set aside. (Note: you can use a plunger-style citrus squeezer like the ones you see in the juice stands in Mexico to extract the juice. IMUSA makes a terrific one.)  Pour some salt onto a small plate. Using the just squeezed lime half and run the wet edge along the rim of your glass. Dip the top of the glass into the salt. Carefully add ice cubes to your glass and set it aside.

Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed lime, blood orange juice and agave nectar. Shake for 15 to 20 seconds. Strain into your glass and garnish with a slice of blood orange.

 

Skinny Margarita

Kosher salt or coarsely ground sea salt

2 ounces (1/4 cup) silver tequila

1½ ounces (3 tablespoons/about 1½ small limes) fresh lime juice

1 ounce (2 tablespoons/about ½ of a medium orange) fresh orange juice

1 teaspoon light agave nectar

1 lime wedge or round, for garnish

margarita and citrus squeezer

This Mexican style citrus squeezer from IMUSA makes it easy to make margarita and other citrus drinks.

Pour a layer of salt onto a small plate (preferably one just slightly larger than the top of your margarita glass). Slice off a small piece of lime and run the wet edge of the slice along half of the rim of your glass. Dip the top of the glass into the salt at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.

Juice limes and orange. Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed lime and orange juice and agave nectar. Put on the lid and shake for 30 seconds. Strain the liquid into your glass and garnish with a slice of lime.

 

 

 

White Wine Sangriawhite sangria

Makes 5-6 servings

1 cup fresh squeezed orange juice (about 4 oranges)

1 bottle white wine, like Pinot Grigio

¼ cup agave nectar

1 red apple, diced

1 cup pineapple, diced

½ cup seedless grapes, cut in half

1 lime, thinly sliced

Club soda

Use a citrus juicer to extract the juice of 4 oranges, to yield 1 cup of juice. In a large pitcher, combine the orange juice, white wine, agave nectar, apple, pineapple, grapes and lime. Stir until well combined. Reserve in the refrigerator until ready to serve.

Add 2 ice cubes to each glass, then pour the sangria until the glass is ¾ full. Use a long spoon to scoop some fruit into the glass. Top off with club soda. Cheers!



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.