This skinny Margarita recipe is both sugar-free and as low-carb as it gets! It tastes so great, you'll never go back, and your friends will never know you're actually serving them something healthier than a traditional Margarita.

Most liqueurs and cordial are very high in sugar and relatively low in alcohol content compared to regular spirits. Triple sec alone has 10.9 grams of sugar per 1 fl oz! By substituting agave syrup* for sugar and orange extract for triple sec, you can greatly reduce the GI and carb count of this classic cocktail. Your taste buds won't know you've cut out all that sugar, but your body will thank you for it (as much as it could thank you for adding alcohol to your system. . . ).

Enjoy this recipe responsibly. It's a potent elixir that you're sure to want more of!

* agave nectar consists primarily of fructose and glucose, and has a much lower glycemic load than table sugar (sucrose). Because it is much sweeter than sucrose, much less is needed. It should, in fact, be considered optional in this recipe altogether!

Step 1: Ingredients

I wanted to make the measurements for this as easy as possible. By using the cap from my cocktail shaker as a measure, I've provided a basic ratio of ingredients:

1 jigger of tequila
1/2 jigger of lime juice - bottled has slightly fewer carbs, and is handy when the limes at your shop don't look so hot, but otherwise, fresh limes are way tastier
1 jigger of water
A splash of orange extract
1 Tablespoon agave nectar (optional)
Ice
Salt - optional

Step 2: Combine Ingredients

I used a shaker to do this, since it came with its own convenient measuring cap. However, any sort of glass or pitcher (if you wanted to scale up the measurements) will do.

Add ice to your vessel.

Add all liquids to the ice.

Shake shake shake, Senora!

Step 3: Salt Your Glass

I prefer my margaritas on the rocks, no salt. But if you're a salt or blended lover, well, that's pretty easy to accommodate.

An easy way to salt your glass is to spread salt on a plate, wet the rim of your glass, and dip the rim in the salt. Que facil!

If you want it blended. . . I shouldn't have to tell you this part. . . use a blender instead of a shaker.