A watermelon margarita. A pomegranate martini. A mango mojito.
Is this fruit salad or a cocktail?
Don’t let the lychee in your Lycheetini fool you … you may actually be piling on the high fructose corn syrup (yuck!). Julie Lerner, founder of Whole Body Nutrition, offers a few healthy happy hour tips.
ASK QUESTIONS: Ask if seasonal drinks are made from freshly squeezed fruits like watermelon or pomegranate. If not, don’t despair—request your server use half the amount of bottled mixer or syrup, and substitute water or tonic for the rest.
CHOOSE WISELY: Avoid drinks like mojitos that can pack lots of sugar; instead, opt for fizzy, lighter drinks like wine or wine spritzers. Add fresh-cut fruit to spritzers as a garnish.
LEARN TO COUNT: Don’t think you need to say sayonara to outdoor boozing forever—just learn to keep tabs on how many drinks you put away.
Or make your own “healthy” happy hour with Julie’s recipes…
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Ginger Lemon-mint-ade (or … make it a mojito)
1-cup fresh squeezed lemons
1-cup water
1/2 cup crushed ice
2 teaspoons agave nectar
12-14 chopped mint leaves
1/4-teaspoon ginger
Optional: Skip the ginger and add rum … and you’ve got a mojito!
Directions:
1. Blend ingredients
2. Sweeten (with agave nectar) to your own taste
3. Serve with a slice of lemon
4. Enjoy!
Makes 4 servings.
Agave Margaritas
3 ounces 100% agave tequila
1.5 ounces triple sec
1.5 ounces fresh lime juice
1-tablespoon agave nectar
Coarse salt to rim glasses (optional)
Lime slices
Splash of orange juice (optional)
Crushed iced
Directions:
In a blender combine tequila, triple sec. lime juice, agave nectar and ice. Whirl until well blended. Or use a hand-shaker instead of a blender (shake for at least 15 seconds).
Makes 4 servings.
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