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15 Skinny Summer Cocktails

  • The Aloha Shandy

    139 cal per serving
    Serves 14
    Recipe by

    • 4 cups water
    • 1 cup sugar
    • 6 3-inch strips lemon peel
    • 2 2/3 cups passion fruit or mango juice
    • 1 1/2 cups fresh lemon juice (about 6 lemons)
    • 5 12 oz  bottles wheat beer, chilled
    • Lemon slices for garnish

    Directions: Make the syrup by combining 1 cup of the water, the sugar, and lemon peel in a small saucepan. Bring it to a boil, stirring to dissolve the sugar, then remove from the heat and once cooled, discard the lemon peel. Pour the syrup into a large pitcher and add the remaining 3 cups of water, passion fruit juice, and lemon juice. Pour about 3 cups of the juice mixture into two ice cube trays and freeze until firm. To serve, pour the beer into the juice pitcher and place two or three ice cubes into each glass and top with the beer mixture.

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  • Bloody Mary with Shrimp

    78 cal per serving
    Serves 2
    Recipe by

    • 22 oz reduced-sodium V8
    • 1 tsp horseradish
    • 1 tsp Worcestershire sauce
    • 1 tbsp lemon juice
    • 10 dashes Tobasco
    • Freshly ground pepper, to taste
    • 3 oz vodka
    • Ice cubes
    • 4 cooked shrimp

    Directions: Shake V8, horseradish, Worcestershire sauce, lemon juice, Tabasco, pepper, and vodka in a large glass jar with a tight-fitting lid. Fill two tall glasses with ice and divide the Bloody Mary between the glasses. Garnish each drink with 2 shrimp.

  • Blueberry-Lime Margarita

    125 cal per serving
    Serves 2
    Recipe by

    • 2 cups ice
    • 1 cup frozen blueberries
    • 1 cup blueberry nectar
    • 1/4 cup seltzer
    • 2 tbsp frozen limeade
    • 1 tbsp lime juice
    • 3 oz tequila
    • 1 lime wedge
    • Coarse salt


    Directions: Combine ice, blueberries, blueberry nectar, seltzer, limeade, lime juice, and tequila in a blender and blend until smooth. Rub the rims of two glasses with a lime wedge and dip the rims in salt. Divide the margarita between the prepared glasses and serve.

  • Choco-lite Cocktail

    227 cal per serving
    Serves 1
    Recipe by

    • 1 oz Godiva chocolate liqueur
    • 1/2 cup non-fat milk
    • 1 oz vodka
    • 1 tsp Hershey's Syrup Lite (for lining rim of glass)

    Directions: Combine chocolate liqueur, vodka, and milk with crushed ice. Shake to mix. Pour into glass.

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  • Cinnamon Sun

    150 cal per serving
    Serves 1

    • 1 1/2 oz Blue Chair Bay spiced rum
    • 1 1/2 oz coconut water
    • Ice cubes
    • 1 tbsp cinnamon
    • 1 tbsp Truvia

    Directions: Combine cinnamon and Truvia and place the moistened rim of the glass upside down in the mix. Fill the glass with ice cubes and pour in Blue Chair Bay and coconut water. Stir briefly and serve.

  • Coffee Cooler

    96 cal per serving
    Serves 14
    Recipe by

    • 5 cups strong brewed coffee, chilled
    • 4 cups root beer, chilled
    • 1 cup Jagermesiter or Sambuca liqueur
    • 1/2 cup vodka
    • 1/2 cup half-and-half (optional)
    • Lemon peel twists for garnish

    Directions: Pour 4 cups of the chilled coffee into two ice cube trays and freeze until firm. In a large pitcher, combine the remaining 1 cup chilled coffee, the root beer, liqueur, and vodka. Cover and chill until needed. To serve, add the coffee ice cubes from one tray to the root beer mixture. Pour root beer mixture into small glasses over the remaining coffee ice cubes. Drizzle with half-and-half (if desired) and garnish with lemon peel twists.

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  • Cucumber Sangria

    147 cal per serving
    Serves 8
    Recipe by

    • 1 small honeydew melon
    • 1 seedless cucumber, thinly sliced
    • 1 lime, thinly sliced
    • 12 fresh mint leaves
    • 1/4 cup lime juice
    • 1/4 cup honey
    • 1 750ml bottle semi-dry white wine, chilled
    • 1 bottle carbonated water, chilled
    • Fresh mint sprigs/leaves for garnish

    Directions: Cut the melon in half; remove and discard seeds and rind and cut into thin slices. In a large pitcher, combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl, stir together the lime juice and honey then pour over the melon mixture. Add wine, stirring gently. Cover and chill for at least two hours. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.

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  • Mimosa Lite

    120 cal per serving
    Serves 1
    Recipe by

    • 2 oz Minute Maid Light Orange Tangerine juice
    • 4 oz champagne
    • Juice of 1/2 medium-size orange (1-2 oz)
    • Ice cubes
    • Orange peel twists for garnish

    Directions: Add several ice cubes to a tall glass. Squeeze the juice of the orange into the glass. Pour in orange tangerine juice and champagne. Garnish with orange peel twists.

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  • Mojito Fresco

    95 cal per serving
    Serves 8
    Recipe by

    • 2 large limes
    • 2 cups water
    • 2/3 cup sugar
    • 2 cups water
    • 1/2 cup light rum
    • Sugar
    • 1/2 cup fresh mint leaves
    • Ice cubes
    • Quartered limes for garnish

    Directions: In a blender combine lime pieces, 2 cups water, and 2/3 cup sugar. Blend about 30 seconds or until limes are chopped; do not puree. Strain through a sieve into a large pitcher. Mix in 2 cups additional water. Cover and chill. Stir rum into the lime mixture. Moisten the rims of eight glasses with one reserved lime piece; dip rims in sugar. Divide mint among glasses. Use a wooden spoon to press mint into the bottom of each glass; press firmly to release flavor. Fill glasses with ice cubes. Pour chilled lime mixture over ice and mint leaves. If desired, add extra quartered limes and/or mint leaves.

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  • The Porcupine

    126 cal per serving
    Serves 12
    Recipe by

    • 2 cups unsweetened pineapple juice
    • 2 3-inch sprigs fresh rosemary
    • 4 12 oz bottle pale ale beer, chilled
    • 1 750 ml bottle sparkling dry white wine, chilled
    • Pineapple wedges for garnish
    • Rosemary sprigs for garnish

    Directions: In a small saucepan combine pineapple juice and sprigs of rosemary. Bring to a boil over medium-high heat; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is reduced to about 1 cup. Strain juice into a bowl; discard solids. Cover and chill. In an extra-large bowl combine the strained juice, beer, and wine. Serve in wine glasses garnished with pineapple wedges and additional rosemary sprigs.

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  • Salty Chihuahua

    188 cal per serving
    Serves 4
    Recipe by

    • Coarse salt
    • 4 oz tequila, divided
    • 2 oz orange-flavored liqueur, divided
    • 3 cups grapefruit juice, divided
    • 4 grapefruit slices for garnish

    Directions: Wet the rims of four glasses and coat with coarse salt; fill the glasses with ice. Pour 1 ounce tequila and 1/2 ounce liqueur into each. Top each with 3/4 cup grapefruit juice and stir. Garnish with a slice of grapefruit.

  • Skinny Wasaberita

    224 cal per serving
    Serves 1
    Recipe by

    • 1 tsp wasabi powder
    • 3/4 oz lime juice
    • 1 oz agave nectar
    • 1 3/4 oz tequila blanco

    Directions: Salt rim of a margarita glass. In a shaker add all of the ingredients with ice. Shake vigorously for 30 seconds and then strain over fresh ice into glass.

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  • Strawberry Coconut Daiquiri

    112 cal per serving
    Serves 6
    Recipe by

    • 2 1/2 cups chopped fresh or frozen (not thawed) strawberries
    • 3 tbsp sugar
    • 3 cups ice cubes
    • 3/4 cup coconut-flavored rum

    Directions: Combine strawberries, sugar, and lime juice together in a blender. Blend until smooth. Add ice cubes and rum and blend until frothy. Transfer mixture to a pitcher and serve.

  • Twisted Rum & Diet Cola

    107 cal per serving
    Serves 2
    Recipe by

    • 1/4 cup dark rum
    • 2 tbsp amaretto
    • 1 cup diet cola, chilled
    • 2 orange wedges
    • 2 orange peel twists for garnish

    Directions: Fill two 6- to 8-ounce glasses three-fourths full with ice cubes. Divide rum and amaretto between glasses. Slowly add cola. Lightly squeeze orange wedges into glasses. Add the wedges to glasses; stir. If desired, garnish with orange peel twists.

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  • Watermelon Gin Fizz

    153 cal per serving
    Serves 4
    Recipe by

    • 5 cups diced watermelon, divided
    • 6 oz gin, divided
    • 8 tbsp lime juice, divided
    • 1 1/3 cups ginger ale, divided
    • Lime wedges for garnish

    Directions: Freeze 1 cup watermelon for garnish. Puree the remaining 4 cups watermelon. Strain; divide the juice among four ice-filled glasses. Top each with 1 1/2 ounces gin, 2 tablespoons lime juice and 1/3 cup ginger ale. Garnish with the frozen watermelon and lime wedges.


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