Mushroom Free Paleo Margarita
A well-made margarita is one of life's great pleasures, and this version delivers that bright, citrusy punch without any of the overly sweet, artificial mixers you'd find in a bottled blend. The secret is a quick honey syrup that comes together in just a couple of minutes on the stove, giving the drink a natural, floral sweetness that pairs beautifully with fresh-squeezed lime and orange juice. Every ingredient here is clean and whole-food friendly, so it fits comfortably within a paleo lifestyle without any compromise on flavor or fun. Using 100% agave blanco tequila keeps things pure and straightforward ā no additives, no fillers, just good spirit. A vigorous shake over ice gets everything perfectly chilled and slightly frothy, and that optional salted rim adds just the right savory contrast to all that citrus. It's the kind of cocktail that feels genuinely special, whether you're winding down on a weeknight or mixing drinks for a crowd.
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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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