Reading Time: 3 minutesWelcome to our Whole Life Challenge-compliant cocktail series from professional bartender Jenna Gruttadauria. Jenna practiced mixology at some of the most well-known bars and clubs in New York City before joining the Whole Life Challenge team. Now, she enjoys using her knowledge to make healthier versions of classic cocktails.
A cocktail that falls into the category of a “cooler” is defined as having a spirit combined with some type of sweetener, a fruit or veggie component, and soda water. This is a very fun recipe to play with because it gives you so many options.
I can’t help but feel like tequila is meant to go with spicy things, so my twist on the classic cucumber cooler has some “sugar” and spice — and will make everything taste nice!
So, if you’re enjoying spring break this month, or looking for a little heat to warm up your winter, this tequila cucumber cooler could be the perfect cocktail for you.
Low-Calorie Tequila Cucumber Cooler
A cocktail that falls into the category of a “cooler” is defined as having a spirit combined with some type of sweetener, a fruit or veggie component, and soda water. This is a very fun recipe to play with because it gives you so many options.
Ingredients
- 1 cup water
- 1 ounce powdered stevia
- 1 fresh jalapeno
- 1/4 of a fresh cucumber
- 2 ounces tequila
- 1 ounce lime juice
- Juice from half a grapefruit
- Ice
- Chili powder and salt mixture equal parts of each
- Soda water
Instructions
Jalapeno Syrup Directions:
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Bring 1 cup of water and stevia to a boil.
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Cut jalapeno into rounds.
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Turn down heat, add jalapeno, and simmer for a few minutes.
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Remove from heat and let mixture sit. Let the jalapeno infuse with the syrup until your desired flavor is achieved (minimum 30 minutes).
Tequila Cucumber Cooler Directions:
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Measure 1 ounce of your jalapeno syrup.
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Muddle the cucumber in a pint glass. (If you don’t own a muddler, use a wooden spoon and gently mash the cucumber in the bottom of the glass.)
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Combine the tequila, 1 ounce of jalapeno syrup, lime juice, and juice from half a grapefruit with the muddled cucumber.
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Add ice and shake.
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Wet the rim of your cocktail glass (preferably with a lime wedge) and roll it in the chili-and-salt mixture.
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Strain into fresh glass and fill the rest of the way with soda water.
Note: We are not saying that alcohol is “healthy” to consume. (More on that here.) We are acknowledging that there are times we inevitably make the choice to imbibe (and we include ourselves in that “we”), and that there are better and worse ways to go about drinking alcohol when it comes to our health. Our goal is to empower you with lower-sugar, lower-calorie, still-fabulous recipes for these times.
With an unshakeable entrepreneurial spirit and unrivaled work ethic, Jenna spent years working in the restaurant industry, developing her love of food and wine. Inspired by the king of all concrete jungles, New York, Jenna started her own successful fashion business, which moved her to the sunnier skies of Los Angeles, California.
A once self-proclaimed foodie who could never give up bread or cheese, she’s now welcomes the healthy, clean living lifestyle that California and the WLC make so easy. And she loves to take the recipes of her former life and transform them into healthier versions.
