Low Sodium Paleo Spicy JalapeƱo Margarita
This cocktail is bright, bold, and built entirely from real ingredients ā no sugary mixes, no artificial sweeteners, just fresh citrus, 100% agave tequila, and a homemade jalapeƱo honey syrup that takes only a few minutes on the stovetop. The syrup is the secret weapon here: simmering honey with water and fresh jalapeƱo slices pulls out a gentle, lingering heat that you simply cannot get from a bottle. You control the fire level by keeping or discarding the seeds, which makes this just as approachable for spice-shy guests as it is for heat lovers. Fresh lime and orange juice keep everything tart and lively, balancing the sweetness without any processed additives. The optional flaky sea salt rim is listed as just that ā optional ā so if you're keeping things strictly no added salt, you can skip it entirely and the drink still absolutely delivers. Shaken hard over ice until the shaker frosts over, it comes out perfectly chilled and slightly frothy in a way that feels genuinely special. Whether you're hosting or just treating yourself on a weeknight, this is the kind of drink that makes people ask for the recipe before they've even finished the glass.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
2 servings
For the honey syrup
- 3 tbsp honey
- 3 tbsp water
- 1 jalapeƱo, thinly sliced (seeds removed for less heat, kept for more)
For the cocktail
- 4 oz blanco tequila (100% agave)
- 3 oz fresh lime juice (from about 3 limes)
- 1 oz fresh orange juice
- 1 cup ice cubes, plus more for serving
For serving
- flaky sea salt, for rimming (optional)Can be omitted
flaky sea salt
- jalapeƱo slices, for garnish (optional)
- lime wedges, for garnish (optional)
Instructions
- 1
Combine the honey, water, and jalapeƱo slices in a small saucepan over medium heat, stirring until the honey fully dissolves, about 2ā3 minutes. Remove from heat and let the jalapeƱo steep for 5 minutes, then strain out the slices through a fine-mesh strainer. Let the syrup cool to room temperature before using.
- 2
If rimming the glasses, spread a thin layer of flaky sea salt on a small flat plate. Run a lime wedge around the rim of each rocks glass, then press the rim into the salt to coat. Fill each glass with ice.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!