Eosinophilic Esophagitis Friendly Paleo Margarita
A classic margarita gets a clean, wholesome upgrade here, swapping out the usual triple sec and refined sugar for fresh-squeezed citrus and a simple honey syrup you make in minutes on the stovetop. The result is bright, tangy, and just the right amount of sweet ā honestly better than most bar versions. Because every ingredient is straightforward and recognizable, there's no guesswork about hidden additives or problematic extras that can sneak into commercial cocktail mixes. Fresh lime juice and a splash of orange juice do all the heavy lifting that a liqueur would normally handle, keeping things naturally flavored without anything unnecessary. A good shake over ice brings it all together into something cold, frothy, and seriously refreshing. Whether you rim the glass with coarse salt or keep it plain, this is the kind of drink that feels like a treat without any of the usual compromise.
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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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