Low-Carb Pink Flamingo Fizz Sugar-Free Recipe
Back in 1990 or so, a fellow named Dexter Bullard–now a well-known stage director, then the enfant terrible of the Chicago theater world–and also the cousin of a pal of mine–was making ends meet by tending bar at a place called Moody’s Pub in Chicago. I was sipping a beer and waiting for my friend when I told Dexter I didn’t care for mixed drinks. He presented me with something he called a Pink Flamingo–a margarita made with cranberry juice cocktail in place of half the margarita mix–and instantly changed my mind. This is a lighter and much lower carb version of that flavor combination.
- Category: Low-Carb, Gluten-Free
Ingredients
- 1 shot tequila
- 1/2–1 shot lime juice
- 4–5 drops liquid sucralose or 8–10 drops liquid stevia extract – again, lemon flavored or orange flavor would be good here
- Chilled cranberry-lime sparkling water (Polar makes this, and it’s great)
Instructions
- Assemble the tequila, lime juice, and sweetener in a big ol’ glass, fill with ice, then the sparkling water.
- Top up as you go.
Notes
Do yourself a favor and skip the Cuervo. As a die-hard tequila girl, I find it awfully harsh. In the same price range, I much prefer Sauza Gold or Cazadores Reposado, both far smoother than Cuervo, even sippable straight up. For a milder tequila flavor, go with a silver tequila, but I prefer the “gold” reposados.
As for the definition of a “shot”: I inherited my parents’ 1960s vintage jigger. It holds 2 fluid ounces, aka ¼ cup, and has a line halfway up to measure a 1-ounce shot. I fill it all the way with tequila and half- to three-quarters with lime juice.
I confess to using Nellie and Joe’s brand bottled lime juice but feel free to use fresh limes if you like. I sometimes add a wedge along with the bottled stuff.
