One great recent Paleo beverage discovery is a NorCal Margarita. Tequila is fermented agave cactus juice, which makes it gluten and starch free. Rum may also work well here. This drink is wonderful for a few reasons. Lime juice blunts the insulin response of the alcohol, maintaining your precious and hard-earned insulin sensitivity. The lime juice also provides a net alkaline load when it gets to the blood stream, which is a good thing. Most other foods provide a net acid load, and it’s nice to balance that out. The carbon dioxide bubbles in the soda water also help get the ethanol into your blood more quickly. This has the practical effect of allowing you to drink a bit less for the same effect.
- 2–3 shots of 100% Agave Reposado, Blanca or Negro tequila
- Juice and pulp from one lime
- Soda water to taste.
Muddle lime pulp and juice in a heavy duty glass. Leave lime peel in if desired. Add tequila and shake well. Pour contents in glass or pitcher and add soda water to taste. Garnish with fresh lime ring.
NOTE: there is no need to use a high end tequila here. Mid line brands like Hornitos and Cazadores will work well. The most important thing is that you use one that is 100% agave. If you like darker colored tequila, look for a Negro or black which will have great charcoal and oak cask flavors. If you like good traditional tequila flavor, use an amber Reposado. If you enjoy a more mild tequila flavor and clear drinks, find a good Blanca or silver tequila. Also, it can help to make a few orders of them at a time, in a pitcher, to average out the different sizes of limes.
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