28 Low-Carb Cocktails Perfect for Tonight’s Happy Hour

May 29, 2020

These low-carb cocktails are a delicious way to celebrate the weekend. These cocktails contain 15 grams or less of carbohydrates, which is perfect for people trying to watch their carbohydrate intake. If you are trying to keep your blood sugar in check, it is important to note that alcohol may cause it to fluctuate and even drop after a few beverages, so enjoy responsibly. Drinks like Pomegranate Margaritas and Rosemary-Ginger French 75 are cool, refreshing and so tasty you won’t miss the added sugar.

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Rosemary-Ginger French 75

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Rosemary and ginger add a flavorful twist to a classic citrusy gin cocktail topped with a little bubbly for a festive libation. Source: EatingWell.com, February 2017

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Moscow Mule Cocktail

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This refreshing cocktail features a combination of vodka, tangy lime and ginger beer, a nonalcoholic carbonated ginger beverage similar to ginger ale. This cocktail is traditionally served in a copper mug. Source: EatingWell.com, February 2018

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Pomegranate Margaritas

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Who says margaritas are just for summer? This pomegranate twist on a cocktail favorite is good all year long--elegant enough for the holidays and fun enough for an outdoor barbecue. Source: EatingWell.com, April 2017

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Prosecco Kombucha Cocktail

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This easy and refreshing big-batch drink is perfect for celebrations year round! Source: EatingWell.com, December 2019

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Champagne Float

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An adult spin on an ice cream float--what could be better? Sorbet adds a festive touch and pop of flavor to your celebratory glass of Champagne. Source: EatingWell.com, February 2017

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Blackberry-Rosemary Vodka & Soda

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Blackberries give this vodka cocktail its gorgeous hue and jammy flavor. Use the leftover simple syrup to mix up drinks for friends or skip the vodka for a mocktail. Source: EatingWell Magazine, September 2019

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Mango Margaritas

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Mango adds plenty of fruity sweetness to this vibrant drink, so you can cut back on the added sugars a bit for a skinnier margarita. Add a slice of fresh mango to each glass to take this tropical cocktail to the next level. Source: EatingWell.com, April 2017

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Old Fashioned Cocktail

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Everyone should know how to make this classic cocktail. Old Fashioneds are easy to make and timeless. Source: EatingWell.com, March 2018

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Elderflower Champagne Cocktail

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Elderflower adds sweet and fruity notes that mingle seamlessly with mint in this refreshing Champagne cocktail. Source: EatingWell.com, February 2017

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Aquafaba Gin Fizz

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For this refreshing and tart vegan gin fizz recipe, we've used aquafaba--the liquid from canned chickpeas--in place of egg whites to create the cocktail's signature frothy top. Even if you're not a vegan, you may prefer this recipe as it saves you the step of separating the eggs (and figuring out what to do with the leftover yolks). Save the chickpeas for another recipe, such as hummus or spiced chickpeas, to serve alongside your drinks!

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Kumquat Margaritas

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Kumquats are bite-size citrus fruit that you can eat whole, including the skins and seeds. Find them in season November through March for a great sweet addition to your traditional margarita recipe. Source: EatingWell Magazine, March 2019

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Spring Rhubarb Cocktail

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Turn happy hour into healthy hour with this cocktail that curbs carbs! The Rhubarb Syrup in this recipe has five times less sugar than traditional syrups, and by using club soda in the cocktail--instead of tonic water--there are fewer calories. Source: Diabetic Living Magazine

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Bamboo Too Cocktail

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This variation on the classic Bamboo cocktail starts with two types of fortified wine--sherry and vermouth--then adds a slug of Campari for bright color and bitter edge. Opt for an aged dry sherry, like fino or manzanilla, for the best flavor in this drink recipe. Source: EatingWell Magazine, July/August 2018

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Smoky Tajín Margarita

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This easy margarita recipe is like vacation in a glass. A bit of the chile-lime seasoning Tajín on the rim of your glass contrasts with the sweet orange and agave. Source: EatingWell Magazine, May 2020

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Sour Cherry Gin Fizz

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We've added a little red, white and blue to the classic gin fizz to create a summer cocktail that's perfect for Fourth of July celebrations or any other summer party. Sour cherries contain anthocyanins, antioxidants shown to reduce muscle soreness after workouts, and melatonin, which can help you sleep better. If you can't find them fresh, use frozen. Skip jarred or canned cherries to avoid added sugar. Source: EatingWell Magazine, July/August 2019

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Manhattan

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A 3:1 ratio of whiskey to vermouth is the best for this classic Manhattan recipe. This cocktail never goes out of style. Source: EatingWell.com, March 2018

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Blood Orange Margaritas

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Fresh blood orange juice gives this stunning pink cocktail just the right balance of sweet and sour. For the perfect finish, upgrade the salt rim on your glass by mixing in a little orange zest to add to both the presentation and flavor of these skinny margaritas. Source: EatingWell.com, April 2017

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Tangerine Bourbon Sidecars

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A fresh twist on a classic cocktail, this quick drink recipe uses sweet tangerine juice to balance the tang of bourbon. Source: EatingWell Magazine, March/April 2016

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Red Wine Cooler

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It's so simple to mix up a tasty wine cooler that's friendly to your special diet, and nothing is better for warm summer evenings. Source: Diabetic Living Magazine

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Basil Caipirioska Cocktail

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This easy low-alcohol cocktail keeps things fresh with whole limes and basil leaves. It's a twist on the caipirinha that subs white vermouth and vodka for the traditional cachaça, the fermented sugarcane liquor popular in Brazil, and features basil instead of the usual mint. Source: EatingWell Magazine, July/August 2018

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Pomegranate-Citrus Fizz

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This refreshing cocktail is made with pomegranate vodka and citrus juices. It's delightfully fruity and fizzy and has under 15 grams of carbohydrates per serving. Source: Diabetic Living Magazine

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Beet Margaritas

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Drink your vegetables at happy hour with these beet margaritas, also known as "margabeetas." These cocktails get their gorgeous pink hue naturally from inherently sweet beet juice. You can buy the juice in the produce section of most grocery stores, or juice your own at home. Source: EatingWell.com, May 2018

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Starfruit-Honeydew Sangria

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Frozen honeydew balls and thinly sliced starfruit are a perfect combination when mixed with sweet white wine, grape juice and club soda in this refreshing cocktail. Source: Diabetic Living Magazine

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Red Wine Ice Cream Float

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Step up your cocktail game with this unlikely combination that is not only completely delicious, but also gorgeous. Two of your favorites--red wine and ice cream--are combined to make a fun, fruity dessert cocktail. Source: EatingWell.com, February 2018

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Peach-Mango Madras

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A madras is a cocktail mix of vodka and fruit juice. This version blends three different fruit juices with peach vodka, and is served over homemade ice cubes which are filled with finely chopped fresh mango. When buying mangos, give them a light squeeze. Look for fruits that give a little without being too squishy! Source: Diabetic Living Magazine

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Blueberry Tom Collins

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The classic Tom Collins cocktail just got a bit of an upgrade! With a touch of sweet honey and lots fresh blueberries, this drink will have yours guests asking, "Tom who?" Source: Diabetic Living Magazine

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Magical Color-Changing Margaritas

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Pour homemade margarita mix over ice cubes made from blue pea flower tea and watch your cocktail change colors before your eyes without any artificial food dye. It's sure to be your new favorite party trick. Blue pea flower tea (also called butterfly pea tea) is an herbal tea from Southeast Asia that changes from blue to purple when mixed with an acidic ingredient (like the lime juice in this margarita recipe). Source: EatingWell.com, April 2018

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Ruby-Red Grapefruit Cocktail

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This gorgeous sparkling grapefruit cocktail recipe combines gin, Campari, fresh grapefruit juice and seltzer. The touch of Campari enhances its beautiful red color, but if you prefer a less bitter drink, omit it. Source: EatingWell Magazine, January/February 2013

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