Skinny Jacarita™ A TRULY “SKINNY” MARGARITA

Servings: 1 cocktail
Prep Time: 5 minutes  
 

Ingredients

  • For Jaca Simple Syrup:
    • ½ cup (100g) Jaca, granulated
    • ½ cup (120ml) warm water (100–110°F / 38–43°C, warm to the touch)
  • For Classic or Frozen Jacarita:
    • 2 oz (60ml) silver tequila
    • 1 oz (30ml) fresh lime juice
    • 1.5 oz (45ml) Jaca simple syrup
    • 1 cup ice cubes (for frozen version; use more for thicker texture)
    • Salt (for rim, optional)
    • Lime wedge (for garnish) or jalapeno
  • For Strawberry Jacarita (Additional Ingredients):
    • ½ cup (75g) fresh strawberries, hulled (or frozen, thawed slightly for frozen version)
    • Optional: ¼ oz (7ml) extra lime juice for tartness

Instructions

  1. Make Jaca Simple Syrup:
    • In a bowl or jar, combine ½ cup Jaca and ½ cup warm water.
    • Stir vigorously for 3–5 minutes until fully dissolved, forming a clear syrup. S
    • Cool to room temperature. Yields ~¾ cup syrup; refrigerate extra for up to 2 weeks.
  2. Prepare Glass (optional, for all versions):
    • Run a lime wedge around the rim of a rocks glass (classic/frozen) or Jacarita glass (strawberry).
    • Dip in salt to coat. Set aside.
  3. Classic Frozen Jacarita:
    • In a blender, combine tequila, lime juice, 1.5 oz Jaca syrup, and 1 cup ice.
    • Blend on high for 15–20 seconds until smooth and slushy. For a thicker texture, add ¼–½ cup more ice and blend again.
    • Pour into the prepared glass.  
  4. Strawberry Jacarita (Shaken or Frozen):
    • Shaken: In a cocktail shaker, muddle ½ cup fresh strawberries until juicy. Add tequila, 1 oz lime juice (or 1.25 oz for extra tartness), 1.5 oz Jaca syrup, and ice. Shake for 10–15 seconds. Strain into a prepared glass over fresh ice.
    • Frozen: In a blender, combine ½ cup fresh or slightly thawed frozen strawberries, tequila, 1 oz lime juice (or 1.25 oz), 1.5 oz Jaca syrup, and 1 cup ice. Blend until smooth, adding ¼–½ cup more ice for a thicker consistency. Pour into the prepared glass.
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