2 Paleo Cocktails with No Added Sugar

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My go-to Paleo-friendly cocktail recipe is a Pineapple Ginger Margarita. It gets its natural sweetness from pineapple, so there's no need to add simple syrup or agave. Pineapple is quite acidic, so it pairs well with tequila, and ginger adds a spicy kick that makes it interesting. I rimmed the glasses with a Vanilla-Lime Salt and used some cocktail "swords" my Grandmother bought in Toledo in the '50s to finish the deal.  

Even since my trip to Chile, my favorite liquor has been Pisco. It's actually made from grapes, so it's a Paleo-ish beverage, in the same sort of way tequila is. Traditional Pisco Sours are made with lemon juice, sugar, and egg white.  That sounded 1) way to simple for me--yawn- and 2) like too much white table sugar. I reimagined that classic to make this summery Cucumber Melon Pisco Sour with Mint. The final result is not even in the same realm as a classic Pisco Sour, but it's still amazing! With a little muddled mint, it's like a Pisco Sour and a Mint Mojito went on a date to a juice bar. 

Pineapple Ginger Margarita

Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

Pineapple makes this Marg naturally sweet, while ginger adds a kick!

Yields: 1 cocktail   |    Total Time:


Ingredients:

    For the drink:
  • 1/2 cup frozen pineapple chunks
  • 2 oz lime juice
  • 2 oz tequila, (I used Sauza Silver)
  • 1/2 teaspoon ginger, minced
  • Lime wedges and ginger slices for garnish

    • Vanilla-lime salt:
  • 1/4 cup salt
  • 1/8 teaspoon Vanilla powder
  • Zest of 1 lime

Directions:

  1. Mix the ingredients for the Vanilla-Lime Salt in a shallow bowl that is wide enough to fit the entire rim of your glasses. Wet the rim of your glass with a lime wedge, and then dip the rim in the salt to coat.
  2. Add pineapple, lime juice, tequila, and ginger to a high powered blender. Blend on high until completely liquified. Pour into glass.
  3. Skewer a lime wedge and a slice of ginger with a cocktail pick for garnish.

Cucumber Melon Pisco Sour

Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

This cocktail gets its sweetness from honeydew, but a grown-up twist of cucumber keeps it complex.

Yields: 1 cocktail   |    Total Time:


Ingredients:

    For the drink:
  • 3 oz Cucumber Melon Juice (see below)
  • 2 oz pisco
  • 1/4 cup ice
  • 1 tablespoon mint leaves, chopped
  • Cucumber and mint leaves for garnish

    • Mint coconut sugar:
  • 1/2 cup coconut sugar
  • 1 tablespoon minced mint leaves

Directions:

  1. Mix the ingredients for the Mint coconut sugar in a shallow bowl that is wide enough to fit the entire rim of your glasses. Wet the rim of your glass with a lime wedge, and then dip the rim in the sugar to coat. Shake off any larger pieces of mint.
  2. Place mint leaves in your glass, along with the Pisco. Use a fork or a cocktail muddler to mash the mint leaves a little bit. Add the ice, and then pour the juice over top. Stir briefly.
  3. For garnish: use a vegetable peeler to slice a long ribbon of cucumber. Skewer a mint leaf on a cocktail pick, and then fold the cucumber ribbon over on itself and skewer that as well. (I do this twice per cocktail pick).


Cucumber Melon Juice:

  • 2 cups melon
  • 1/2 cucumber
  • 1/4 cup lemon juice
  • 1/4 cup water

Directions:

  1. Roughly chop and peel the melon. Dice the cucumber (leaving the peel on the cucumber adds nice color to final juice).
  2. Place all ingredients in a high powered blender. Blend on high until completely liquified.
  3. Position a nut milk bag over a large bowl. Pour the juice mixture through the nut milk bag to filter out the pulp. Massaging the bag a bit can speed up the straining process.
  4. Store in an air-tight container in the fridge.

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Caitlin S