Vegan Paleo Skinny Margarita

Total time8 min

Prep time5 min

Cook time3 min

This bright, citrusy margarita is built for shaking up in a chilled cocktail shaker and pouring over fresh ice. Blanco tequila gets balanced with plenty of fresh lime and orange juice, giving it that tart, sunny edge without any bottled mixers weighing it down. A quick homemade syrup adds just enough sweetness to round out the citrus, and it comes together on the stovetop in under two minutes. Salted rims and a lime wedge garnish give it that classic cantina feel, but it's totally optional if you'd rather keep things simple. Fresh, fast, and shaken to order, it's a solid pick for a vegan happy hour.

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Ingredients

2 servings

For the honey syrup

1 tbsp honey
Full Circle Organic 100% Pure Maple Syrup Butternut Mountain Farm Butternut Mountain Farm Maple Syrup, 12 oz Butternut Mountain Farm 100% Pure Vermont Organic Maple Syrup - 12 Fl. Oz.
Jakeman's Organic Pure Maple Syrup
Maple Joe 100% Pure Organic Amber Maple Syrup, 6.4 fl oz
See all
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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 1–2 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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