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Food and Diet

7 Cocktails That Won’t Ruin Your Diet!


( – A GREAT SUMMER cocktail must be refreshing, delectable, and reasonably simple to make.

Also, a plus is the flexibility. Summer cocktails typically involve mixers such as fresh-squeezed juices and bubbly seltzers. The drinks on this list are forgiving if you need to make a larger quantity for guests.

Take the ratios listed in each recipe for one drink and multiply them to scale up each cocktail without losing taste.

It’s acceptable to eyeball and taste as you go along—in fact, it’s encouraged—but bear in mind that the more sampling you do, the less adept you will be at picking up on the subtleties of the drink.

After all, the summer is not the season for subtleties. Here are 7 Cocktails that won’t ruin your taste buds or diet:

Frozen Pimm’s Cup

A Pimm’s Cup is summertime in a glass. It combines fresh berries, cucumbers, mint, and the gin-based beverage Pimm’s No. 1.

Because everything is blended in a blender, a frozen Pimm’s is incredibly refreshing and easy to make.

HOW TO MAKE IT: Add two cups of ice to a blender together with six ounces of Pimm’s No. 1, two ounces of simple syrup, one ounce of fresh lemon juice, four thin cucumber slices, four medium strawberries (with the tops removed), one quarter-inch-thick slice of peeled ginger, and twelve mint leaves.

Blend till smooth. Distribute evenly among four tall glasses and add more cucumber slices, strawberry halves, and mint as garnish. 4 servings

Mescal Paloma

Tequila usually has a smooth, sweet taste. The rich and smoky flavors of mescal give a Paloma’s sweet-bitter notes more body. 

According to Noah Small, the corporate beverage director at Empellón in New York City, “A pinch of salt along with some citrus really helps make the drink pop and makes it more three-dimensional.”

HOW TO MAKE IT: Mix 1 1⁄2 oz mescal, 2 oz fresh grapefruit juice, 1⁄2 oz fresh lime juice, 3 drops grapefruit bitters, and a pinch of kosher salt in a tall glass filled with ice. Mix everything together, pour club soda over top, then decorate with a pink grapefruit slice. Serves 1

The Pacific Standard Michelada

Because beer, not some sophisticated concoction of specialty liquors, performs all the work, this Mexican drink is unbelievably delicious.

According to Jeffrey Morgenthaler, co-owner of Pacific Standard in Portland, Oregon, “it’s just not the sort of thing that needs to be super overthought.”

He takes a crisp lager and adds some spice for an afterburn and two fresh citrus fruits for tang.

HOW TO MAKE IT: After rubbing some lime along the rim of a cold pint glass, roll it in a shallow plate dusted with Tajín seasoning. Pour 3½ 4 oz orange juice, 3½ 4 oz lime juice, 1½ 2 oz simple syrup (optional), and 1 tsp 

Tapatio spicy sauce into a different glass.

Pour the lager into the glass after adding ice, stirring it slightly to mix, and then pour all the contents into the ready glass. Add a lime wedge as a garnish. Serves 1

The Naked Arnold Palmer

The Arnold Palmer is a traditional nonalcoholic cocktail made with half iced tea and half lemonade. That does not imply that it must be uninteresting.

Let’s start by significantly lowering the sugar level. Reduce the sugar in the lemonade and drink unsweetened tea. Shake (Santa Cruz’s lemonade has approximately 11 grams per 4 ounces).

According to Harrison Snow, co-owner and beverage director at Lullaby in New York City, “Tea has a tendency to aerate really well and get nice and frothy, and it just creates a really awesome drinking experience.”

HOW TO MAKE IT: Blend 4 ounces of unsweetened iced tea and 4 ounces of lemonade using ice. Pour through a strainer into a glass filled with ice, then top with a wedge of lemon and a sprig of mint. Serves 1

Add one ounce of vodka, gin, or bourbon to spike it.


A sidecar, made with cognac, lemon, and orange liqueur, is just as easy to make as a Martini or Manhattan, but it’s far less common. 

If you’ve never eaten one, this version substitutes a less overbearing peach for the orange. Shay Prince, Atlanta’s Parlor Cocktail Lounge co-owner, says a premium liqueur is essential.

HOW TO MAKE IT: Pour two ounces of cognac (Prince prefers D’ussé VSOP), one and a half cups fresh lemon juice, one and a half cups peach liqueur, and one and a half cups simple syrup (sugar and water) into an ice-filled cocktail shaker.

Shake until thoroughly cold, then strain into a rock glass set atop a big ice cube. Serves 1

Mezcal Fizz

The bite of a margarita is enhanced with smoke, body, and bubbles in the Mezcal Fizz combination. Sparkling water, sugar, and spirit make up a fizz, which makes the cocktail incredibly adaptable.

This recipe includes citrus for tang and an egg white for extra protein and punch. Pamela Wiznitzer, the beverage consultant for NYC’s The Lookup, suggests using complex, bittersweet mezcal to enhance a fizz.

HOW TO MAKE IT: Put two ounces of mezcal, one egg white, one agave nectar, one lime juice, and three dashes of orange bitters in a shaker.

Give the drink a seven-second shake to make it foam. 

To make a thick foam, shake the shaker again for seven seconds after opening it and adding ice.

Pour one ounce of soda water into a highball glass and strain in the shaker’s contents. After letting the fizz subside, top with more soda water until the rim is covered in foam. Add lime zest as a garnish. Serves 1

Bourbon Punch

This punch is appropriate for any outdoor gathering, whether by the pool or the grill. Pour a blend of premium ingredients into a bowl, add ice, and enjoy.

Richard Marin, the bar manager at Kingfisher in Durham, North Carolina, is the source of this recipe. Marin suggests allowing visitors to personalize their drinks by setting up garnishes such as chopped cucumbers, fruit, and herbs. Simple.

HOW TO MAKE IT: Pour 12 ounces of bourbon, 8 ounces of double-strength peach tea (Marin suggests Celestial Seasonings Country Peach), 6 ounces of Pimm’s No. 1 Cup Liqueur, 2 ounces of rum (Marin prefers Smith & Cross), and 2 ounces of simple syrup into an ice-filled punch bowl. Makes 8 servings

And there you have it! Let’s raise a glass this summer to the return of simple joys like family, friends, and uncomplicated cocktails.


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