Eggless Paleo Margarita
A classic margarita is already one of the most naturally clean cocktails out there, and this version leans into that with nothing but honest, whole-food ingredients. Instead of the sugary triple sec or artificial sour mix you'd find in most bar pours, the sweetness here comes from a quick honey syrup made with just honey and water ā two ingredients, two minutes on the stove, done. Fresh-squeezed lime and orange juice do all the heavy lifting for that bright, citrusy punch, while 100% agave blanco tequila keeps things clean and smooth. The result is a margarita that tastes more vibrant and less cloying than anything you'd get from a bottle of pre-made mix. Shaking it hard over ice until the shaker frosts up is the move that makes it properly chilled and perfectly diluted. Salt the rim if you want that classic contrast, or skip it ā either way, this is the kind of drink that makes a Tuesday feel like a vacation.
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Learn more āIngredients
2 servings
For the honey syrup
- 2 tbsp honey
- 2 tbsp water
For the margarita
- 4 oz blanco tequila (100% agave)
- 2 oz fresh lime juice (from about 3 limes)
- 1 oz fresh orange juice
- 1 Ā½ tbsp honey syrup (from above)
- 1 cup ice cubes, plus more for serving
For serving
- coarse salt, for rimming (optional)
- 2 lime wedges, for garnish (optional)
Instructions
- 1
Combine the honey and water in a small saucepan over medium-low heat, stirring until the honey is fully dissolved, about 2 minutes. Remove from heat and let cool for 2ā3 minutes before using. You will have about 3 tbsp of honey syrup; use 1 1/2 tbsp for this recipe and reserve the rest.
- 2
If rimming the glasses, run a lime wedge around the rim of each rocks glass, then press the rim into a small plate of coarse salt to coat.
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