Pistachio Free Paleo Margarita
A classic margarita gets a clean, whole-food makeover here, swapping out the usual triple sec and refined simple syrup for fresh orange juice and a quick honey syrup you make yourself in about two minutes. The result is bright, citrusy, and just the right amount of sweet ā honestly better than most bar versions. All 100% agave blanco tequila, fresh-squeezed lime, and real honey means nothing processed or mysterious is sneaking into your glass. For anyone navigating nut allergies at parties or restaurants, cocktails can be a surprisingly tricky category, but this one is built entirely from ingredients you can verify yourself. The technique is straightforward: shake hard until the shaker frosts over, then strain over fresh ice for a perfectly chilled, properly diluted drink. A salted rim and a lime wedge are optional but highly recommended for that full cantina experience. Mix up a batch for taco night or a warm-weather gathering and watch it disappear fast.
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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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