Eosinophilic Esophagitis Friendly Paleo Skinny Margarita
When managing eosinophilic esophagitis, finding drinks and recipes that skip common trigger ingredients can feel limiting ā but this bright, citrusy cocktail is a genuinely refreshing exception. It leans on just a handful of clean, whole-food ingredients: blanco tequila, freshly squeezed lime and orange juice, and a quick honey syrup made right on the stovetop. There are no artificial sweeteners, no dairy, no wheat, and no mystery additives hiding in a premade mix. The honey syrup comes together in barely two minutes and adds just enough natural sweetness to balance the tartness of the citrus without overwhelming it. Shaking everything over ice gives it that perfectly chilled, slightly frothy texture you'd expect from a proper cocktail. A salted rim and a fresh lime wedge are easy optional touches that make it feel like something you'd order at a nice restaurant ā except you made it yourself, and you know exactly what's in it.
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Learn more āIngredients
2 servings
For the honey syrup
- 1 tbsp honey
- 1 tbsp water
For the margarita
- 3 oz blanco tequila
- 2 oz fresh lime juice (from about 2 limes)
- 1 oz fresh orange juice
- 1 cup ice cubes
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 1ā2 minutes. Remove from heat and let cool for 2 minutes before using.
- 2
If salting the rims, run a lime wedge around the edge of each glass, then press the rim into a shallow plate of coarse salt to coat.
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