When Kate Moss said “nothing tastes as good as skinny feels,” she didn’t factor in a well-made cocktail. Turns out, you can have both.
The real trick isn’t drinking less (spoiler)—it’s drinking smarter. Enter skinny spirits: cocktails built to deliver the buzz without the bloat. And, no, we don’t mean your basic vodka/soda.
Let’s be real. When summer socializing ramps up, so does the running tab—on calories, sugar and next-day regret. But those ’tails that tantalize the lips and look good on the ’Gram don’t have to come with a heavy tradeoff. There’s a full roster of low-cal pours that pack a punch—with a dose of hydration and without the gut check. And they don’t sacrifice taste to deliver the hit.
Patrick Shanahan
Lighter drinking doesn’t have to mean skipping the fun—or settling for sad, watered-down pours. We’re talking clean + clear bases (vodka, tequila, gin), fresh ingredients and a hard pivot away from syrup-heavy mixers. The result? Sips that clock closer to 100–150 cals—without tasting like a compromise.
It’s not about drinking less—it’s about drinking cleaner. Think ranch waters and seltzers that hit crisp and mineral; mojitos that swap simple syrup for muddled fruit and mint—even sparkling margs are getting in on the action, serving fresh citrus, a splash of soda for a lighter bubbly twist, and just enough tequila to keep things interesting. Around Raleigh, that shift is showing up on menus—from citrus-forward builds at Rosebud Cocktail Lounge to clean, agave-heavy pours at William & Company.
“Across the board at Peregrine, Capulet and Rosebud, guests are loving these clean, sessionable cocktails wrapped in effervescence from prosecco, Champagne or soda water,” says co-owner Patrick Shanahan, “with floral or citrus expressions to brighten them up, making them light on the palate and seasonably refreshing.”
And lest we forget spritz summer, serving effervescent sips that lean bright instead of saccharine. Case in point: the spritz-forward, Italian-leaning menu at Capulet Cocktail Club—where lighter, citrus-driven builds are part of the whole vibe, not a workaround.
The play—whether home or bellied up to the bar: skipping premade mixes, leaning into citrus and herbs, and letting the bubbles do the buzzy lifting. That, and pacing like a pro: A water between rounds (hydrate or die-drate) and a lighter first pour means a night that ends feeling as good as it started—and a morning without the hangxiety.
Call it balance, call it strategy. Def call it the skinny on summer sipping.
Skinny Sips (≤120 cals)
Ranch water: Tequila, lime, Topo Chico
Skinny strawberry mojito: Rum, strawberry, mint, lime, soda water
Poolside paloma: Tequila, grapefruit, seltzer
Cherry frosé: Rosé, frozen cherries, lemon juice
Green tea fizz: Gin, green tea, pomegranate, lemon juice
Aperol spritz: Prosecco, Aperol, soda water
Pour Decisions (That Actually Matter)
Ditch the mix: Premade = sugar bombs
Go clear: Vodka, tequila, gin
Let citrus lead: Packs taste sans sugar
Fruit for flavor: Cucumber, basil, watermelon
Oh, honey: Swap syrups for natural sweeteners or stevia.
Use bubbles: Soda water stretches the drink, not the waistband.
The drink sandwich: H2O pre + post = better next day
If you’re feeling dirty this summer, you aren’t alone. Meet the dirty spritz, the spritz-meets-dirty martini leaving its savory sparkle on cocktail menus this season.
Before blowing up social feeds, the classic spritz found its origins in prosecco motherland Veneto, Italy, where visitors would dilute heavier Italian wines with a “spritz” (German for “splash”) of ’secco or soda water to make the drink lighter. While the dirty version of the bubbly bev can’t be credited to a single inventive bartender, sultry variations of the sipper are here to play.
Ahead of the trend, we tapped Killjoy for a mod spin on the OG recipe—usually a combo of olive brine, gin or vodka, and prosecco or white white—that promises to, well, fulfill your dirty cravings.
“Yes, moscato is weird,” Killjoy owner Josh Gagne admits of his tantalizing ’tail recipe, “But so is a dirty spritz, and when trying to find a wine that pairs well with a salty brine, I was stumped.” The bartender landed on moscato thanks to a rec from Wine Authorities, and, surprisingly enough, it was spot on.
“Before you go, ‘I hate moscatos, they are so sweet,’ this was anything but,” says Gagne, noting how the Moscato plays well with the silky Castelvetrano olive brine. And pro tip from GM Kat Binkley: Request a splash of lemon juice if you want to cut the sweetness even more. So if you like the savory kiss of a dirty martini, head to Killjoy this summer to sample this perfect-for-the-patio sipper—or start talking dirty at home.
Killjoy’s Dirty Spritz 1.5 oz. olive oil dill-washed vodka* 1/2 oz. Castelvetrano olive brine Moscato as needed Lemon
Add vodka and olive brine to a shaker tin and shake with ice. Double strain into a chilled martini glass. Top off with moscato and garnish with skewered olives and expressed lemon.
*Olive Oil Dill-Washed Vodka 1 bottle vodka 4 oz. olive oil 1 small garlic clove 2 grams cracked black peppercorn Small bunch fresh dill
Lightly crack peppercorns and heat in a saute pan until fragrant, being sure not to overheat. Combine all ingredients together in sealed container. Give a light shake and let sit upside down at room temp 24–72 hours. Gently move container to freezer and let sit overnight for olive oil to harden. Remove lid and slowly pour vodka through coffee filter to strain out all solids. Bottle and date.
Loud Lemon vodka lemonade cocktails have arrived to turn up your summer.
Move over, hard seltzer—there’s a new canned drink in town, and its ridiculously refreshing taste has us shouting from the rooftops. Loud Lemon vodka lemonade cocktails have officially hit Raleigh’s ABC shelves, just in time to help beat the summer heat and create some sweet memories along the way.
“The name was perfect for our approach to life,” says founder and CEO (and Durhamite!) Jeff Outlaw of the vibrant line of ready-to-drink libations. “I wanted a brand that could be enjoyed by anyone when they’re celebrating life or great times with friends.”
Boasting a bold, colorful design, the fruity sips offer creative twists on the classic vodka-lemonade combo—think unique flavor profiles like Strawberry Watermelon Smash, Island Jam (pineapple, blood orange and guava) and Summer Hummer (lime and orange) that perfectly capture the feeling of endless summer in a can.
“If you are in the alcoholic lemonade space and the name of your brand is Loud Lemon, you better be amazing,” says Outlaw. “Our approach to our varieties are what we call internally ‘flavor genius’ with a mix of familiar flavors, as well as novel proprietary flavors.”
The tasty ’tails pack a punch at 8% ABV and are crafted with high-quality ingredients, including real juice and premium vodka, making them just the drink to whip out when you want to impress but aren’t in the mood to be a mixologist.
“North Carolina is known in food and beverage for appreciating craftsmanship and quality, and supporting new brands, so I think our trial in the state will probably out-index other states just because of the makeup of the North Carolina consumer,” Outlaw shares. “It’s really a benefit, in our history, to have a state that has such a growing and intellectual population.”
Bring these boozy creations along for your next poolside sip sesh, beach day or backyard BBQ—with Loud Lemon in tow, you’re sure to embrace anything that’s on deck for this summer with a little extra zest. loudlemon.com
