A lightened up version of a classic margarita, these Skinny Pineapple Mint Margaritas won’t make you feel guilty (or hungover) the next morning! Ok, I lie. If you drink too many of then you’ll likely feel guilty and hungover. Trust me on this.
I don’t post a lot of cocktails on Mountain Mama Cooks because truth be told, I’m just not a huge drinker. I sort of lost my taste for it after having kids and the thought of drinking myself to a place that creates a hangover the next day is just not appealing anymore. If only I could go back and teach my college self that. Over the years, I’ve created a rule for myself that I stick to 90% of the time: one and done. Because I’m such a minimal drinker, one is all I really need. It does the job, takes the edge off and I never feel like shit the next day. Except for when I don’t follow that rule. Which is a rarity for me but it does happen. Like this weekend which included celebrating my husbands 50th on Saturday night and then Mother’s Day yesterday. I drank way more than I usually do and paid for it dearly. Let’s just say my workout this morning was a little slower than usual.
My favorite mixed drink is a margarita, hands down. But hot damn if they don’t crush me overtime I drink them. The salted rim and the sweet cocktail get me every single time. It’s SO much sugar. And tequila makes me rowdy. But I love them. Do you feel my dilemma? I wanted to create a lighter version of my favorite drink with summer coming and after playing around a few times, I think I’ve nailed it. I love the sweetness the pineapple and mint give the drink but it’s WAY less sugar than making a margarita with orange juice or a traditional mixer. I hesitated to call these skinny because let’s be real- drinking will never make you skinny. AND? Who wants to be skinny anyway. Sheesh I’d way rather focus on strong and lean. Am I right, ladies and gents?!
I’m right. 🙂
But calling these margaritas strong or lean? Total blasphemy.
I’m sharing these Skinny Pineapple Mint Margaritas as part of a monthly seasonal eating guide organized by Becky from Vintage Mixer. May is strutting her stuff with some amazing spring produce. You can check out Becky’s May #eatseasonal guide for recipes that highlight this months offerings and be sure to scroll down below the recipe to check out other bloggers recipes highlighting this months bounty!
Have a great Monday, everyone and happy belated Mother’s Days to all the mamas! xo, Kelley
- 1/3 cup fresh cubed pineapple
- 4-5 sprigs fresh mint
- 1 oz lime juice
- 1/2 oz agave or honey
- 1 oz pineapple juice
- 2 oz tequila
- 3 oz soda water
- pineapple and mint for garnish, optional
- In a cocktail shaker or mason jar with tight fitting lid, add pineapple chunks, mint, lime juice and agave or honey. Using a wooden spoon handle, muddle the pineapple and mint together until the pineapple breaks up and the mint breaks down.
- Add pineapple juice, tequila. Shake to combine.
- Divide Mixture between to glasses filled with ice. Top with 1 1/2 oz soda water each. Garnish with mint and/or pineapple if desired.
May’s Eat Seasonal Recipes:
Rhubarb-Almond Cake by Floating Kitchen
Kale, Mushroom & Goat Cheese Quesadillas by Cookin’ Canuck
Skinny Pineapple Mint Margaritas by Mountain Mama Cooks
Shaved Asparagus Ricotta Flatbread by Flavor the Moments
Roasted Broccoli and Bacon Crustless Quiche by Completely Delicious
Rhubarb-Wine BBQ Sauce by Kitchen Confidante
Lemon Roasted Artichokes by Letty’s Kitchen
Rice Bowls with Quick Pickled Ginger Red Cabbage by Food for My Family
Rhubarb Eton Mess with Coconut Whipped Cream by Vintage Mixer