How Texans drink their margaritas, while watching their waistlines. Actually, Texans use agave, but I use maple syrup to make it a paleo and low FODMAP “skinny margarita.”
The traditional margarita (if done, right!) is silver tequila, an orange liqueur (most often Cointreau) and lots of fresh squeezed lime. That’s it! However, I am not sure… but I think I might react to Cointreau. I took cointreau out of my diet and added a little bit of agave syrup instead, and found out that I was drinking what many Texans call the “skinny margarita.” A great way to enjoy a hot Texan evening!
I now use maple syrup instead of agave, since agave contains FODMAPs. I don’t usually add salt, but some people like it. I did find a restaurant in San Antonio that rimmed their margaritas with adobe flavored salt. Such a great idea!
2 oz. silver tequila
juice of two limes
lime wedges (for garnish)
1/2 to 1 tsp maple syrup (to taste)
margarita salt (optional)
Rim a margarita glass with salt (if using). Put all ingredients in a cocktail shaker with ice. Shake until thoroughly mixed. Pour into salt-rimmed glass and garnish with a lime wedge.
Best served with guacamole and salty blue-corn chips.