April 6, 2021 | Food & Drink Drink Cocktails
Belly up to the bar and try one of these low-calorie cocktails that are sure to please your taste buds and waistline.
The Fresh One Margarita at Diego Pops PHOTO BY MORIAH SAWTELLE
THE INGREDIENTS
“With Tres Agaves organic tequila, refreshing muddled cucumber, fresh squeezed lime and organic agave nectar, this margarita is balanced and perfect to enjoy on a sunny Arizona day,” says Caitlin Jocque, Diego Pops owner and creative director. Bonus: Tres Agaves tequila is organic, gluten free and made with 100% blue agave.
THE TASTE
“Few foods are as cool as a cucumber,” notes Jocque. “These low-calorie vegetables contain many nutritional benefits, including hydrating properties and valuable nutrients. Having them in your cocktail allows you to hydrate while you celebrate!”
THE ASK
“With each year that passes, we notice a higher percentage of customers requesting ‘skinny’ margaritas, all-natural sweeteners and organic products,” says Jocque. “Scottsdale has always been a health-conscious city, but it is evident that people are paying more attention to what they consume.” 4338 N. Scottsdale Road, Scottsdale, 480.970.1007, diegopops.com
The artful Mezcalita at CIVANA Wellness Resort & Spa PHOTO COURTESY OF CIVANA WELLNESS RESORT & SPA
THE INGREDIENTS
CIVANA Wellness Resort & Spa’s Mezcalita utilizes organic, clean, farmers market-sourced ingredients that are teamed with naturally derived sweeteners that both taste good and are good for you—think Mezcal Naran, pineapple, housemade serrano pepper tincture, lime, house chilelime salt and agave. “Using agave as a natural sweetener is great because you only need a touch in your cocktail and it brings even more dimension to the drink with its caramel and toasty flavor profile,” says Mariana Falossi, CIVANA's beverage manager. “Agave also has a low glycemic index and even has a metabolic benefit to it. Guests are always happy to hear that we do not use any refined cane sugars in our cocktails.”
THE TASTE
“This drink is a must-have because it is so unique and exciting,” continues Falossi. “The combination of tropical, spicy and delicate smoke from the mezcal is brilliant, which is why the Mezcalita is a CIVANA favorite.”
THE ASK
“Guests often request cocktails that are not too sweet,” says Falossi. “Something I love about our cocktail program at CIVANA is that our cocktails have been individually crafted to be balanced but never too sweet. Guests at CIVANA also seek cocktails that are refreshing and uplifting—drinks that make them feel good after a fulfilling day of exercise and that pair well with the enriching foods we offer.”37220 Mule Train Road, Scottsdale, 480.653.9000, civanacarefree.com
The Sceccu at The Sicilian Butcher’s. PHOTO BY MARCI SYMINGTON/TEXAZTASTE.COM
SCECCU
THE INGREDIENTS
Made with low-calorie Figenza Mediterranean fig-flavored vodka, the refreshing mule includes fresh orange, lime and ginger beer. “In this Italian context at The Sicilian Butcher, any Italian amaro with a secret family recipe of roots, herbs and citrus not only tastes great, but aids with digestion after that perfect Italian meal,” says Matt Allen, The Sicilian Butcher’s mixologist.
THE TASTE
“This drink has great Italian flavors thanks to fig, blood orange, citrus and ginger,” shares Allen. “It’s light and refreshing, and comes in at right around 200 calories. The syrups we use in all our drinks are all-natural sugar based—no corn syrup—which makes for a better cocktail all around.”
THE ASK
“At this point in the evolution of cocktails, when low-calorie drinks are an important factor for guests, they typically come prepared. They know that they’re looking for: wine, vodka and soda, or tequila and soda,” says Allen. 15530 N. Tatum Blvd., Phoenix, 602.775.5140, thesicilianbutcher.com
CIELO at ADERO Scottsdale’s TeDaisy cocktail PHOTOS: COURTESY OF ADERO SCOTTSDALE
THE INGREDIENTS
CIELO’s picture-perfect TeDaisy cocktail features Exotico blanco 100% blue agave tequila, lemon, soda and pineapple tepache—a fermented beverage made from the peel and rind of pineapples that is sweetened with either piloncillo or brown sugar, seasoned with powdered cinnamon and served cold. Pansies are then added for garnish and good looks.
THE TASTE
“It’s beautiful to look at and delicious to drink!” says Billi Levine, the director of food and beverage at CIELO at ADERO Scottsdale. “Being in Arizona, I love that we can incorporate agave—that natural ‘in our backyard’ element to enhance the sweetness of our cocktails without being overpowering and still good for you.”
THE ASK
“More and more customers are requesting low-cal cocktails,” says Levine. “They are also looking for cocktails with little or no alcohol. People are much more interested in the unique pieces that we incorporate into the beverages themselves to make them flavorful and different; it truly has become an art for most.” 13225 N. Eagle Ridge Drive, Scottsdale, 480.333.1880, aderoscottsdale.com
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