Celebrate the flavors of the season with these refreshing drinks that have no more than 200 calories
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2 to 3 strawberries
2 to 3 basil leaves, plus more for garnish
1 ounce vodka
Crush strawberries in a glass. Add basil leaves and gently bruise. Add vodka and lemonade, stir, add ice, and garnish with basil.
Nutrition score per serving: 130 calories
Recipe provided by Lauren Lathrop Williams of Jsix Restaurant; photo credit: Angel Jimenez
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Shake first three ingredients with ice and strain into a chilled martini glass. Garnish with lemon wedge.
Nutrition score per serving: 175 calories
VeeV Guava Cocktail
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2 slices jalapeño
2 basil leaves
1 1/2 ounces VeeV Açaí Spirit
2 ounces guava coconut water
1 teaspoon sugar
1 teaspoon hydrated chia seeds
In a pint glass, add 1 slice jalapeño and 1 basil leaf and lightly press with a muddler. Add VeeV, coconut water, and sugar. Fill pint glass with ice and shake. Strain contents into an ice-filled glass, add chia seeds, and garnish with remaining jalapeño slice and basil leaf.
Nutrition score per serving: 97 calories
Recipe provided by The Tap Room at the Langham Huntington in Pasadena, CA
Spring in Stockholm
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1/2 ounce Swedish vodka (or elderflower liqueur)
1 1/2 ounces Hendrick’s gin
1/2 tablespoon elderberry syrup
Cucumber slices (reserve 1 for garnish)
Fresh mint leaves
1 heavy squeeze lime juice
Cucumber Melon Polar® Seltzer
In a cocktail shaker, combine vodka, gin, syrup, cucumber slices, and a nice amount of mint. Using a wooden spoon, crush all ingredients together. Add crushed ice, cover, and shake vigorously in a cocktail shaker. Pour into a martini glass (or a mason jar for a more generous serving). Top generously with seltzer. Garnish with reserved cucumber slice.
Nutrition score per serving: 165 calories
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2 ounces Sweet Leaf Tea Mint & Honey Green Tea
1 ounce white rum
1 small handful mint leaves, muddled
1 sprig mint, for garnish
Combine first three ingredients and serve over ice. Garnish with mint sprig.
Nutrition score per serving: 84 calories
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In a shaker combine first four ingredients, add ice, shake well, and strain into a chilled cocktail glass. Garnish with cucumber slice.
Nutrition score per serving: 180 calories
The Mint Condition
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2 ounces Skyy Infusions Moscato Grape
1/2 ounce Aperol
1/2 ounce lime juice
1/2 ounce simple syrup
1 large sprig mint
1 1/2 ounces soda water
1 piece cucumber peel, for garnish
In a cocktail shaker, add first five ingredients. Add ice and shake. Double strain into a martini glass, top with soda water, and garnish with cucumber peel.
Nutrition score per serving: 184 calories
Recipe provided by Otis Florence of Pouring Ribbons in New York City
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3 basil leaves
5 pink peppercorns
3/4 ounce lime juice
3/4 ounce agave nectar
2 ounces Barrymore Pinot Grigio
In a shaker, muddle raspberries, 2 basil leaves, and peppercorns. Fill shaker with ice and add lime juice, agave, and wine. Shake vigorously. Strain into a champagne glass and garnish with remaining basil leaf.
Nutrition score per serving: 115 calories
Chocolate Coconut Latte
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3/4 ounce agave nectar
1 1/2 ounces chocolate coconut water
1 1/2 ounces iced coffee
1 1/2 ounces CIROC Coconut
Whipped cream, for garnish
3 coffee beans, for garnish
In a mixing tin, add agave, coconut water, iced coffee, and CIROC. Pack with ice and give it a hard shake. Empty shaker into a Collins glass and top with whipped cream and coffee beans.
Nutrition score per serving: 154 calories
Recipe provided by Billy Ray
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3/4 ounce strawberry syrup (recipe below)
1 ounce vanilla vodka
1 ounce Meyer lemon juice
1-inch slice grilled pound cake, for garnish
1 tablespoon whipped cream, for garnish
To make simple syrup, combine 1 cup sugar with 1 cup hot water and stir until sugar dissolves completely. While syrup is warm but not hot, add 8 chopped strawberries. Allow mixture to marinate overnight. Strain before using.
To make cocktail, combine first three ingredients and garnish with cake and whipped cream.
Nutrition score per serving: 200 calories (Cut fat and calories in half by eliminating garnish.)
Recipe provided by Lauren Lathrop Williams of Jsix Restaurant; photo credit: Angel Jimenz