Red Meat Allergy Friendly 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 just a couple of minutes. The result is bright, citrusy, and just sweet enough ā honestly better than most versions you'd order at a bar. Since every ingredient is straightforward and plant-based, there's nothing to second-guess for anyone navigating an alpha-gal allergy or avoiding red meat byproducts. The 100% agave blanco tequila keeps things pure, and the combination of fresh lime and orange juice gives you that layered citrus complexity without any mystery additives. A vigorous shake over ice gets everything perfectly chilled and slightly frothy before it's strained over fresh rocks. Salt the rim if you like, toss on a lime wedge, and you've got a cocktail that looks and tastes like it took way more effort than it did.
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Learn more āIngredients
2 servings
For the honey syrup
- 2 tbsp honey
- 2 tbsp water
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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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