Almond Free Paleo Spicy JalapeƱo Margarita
This spicy, citrus-forward margarita is the kind of drink that makes a regular weeknight feel like a celebration. The heat comes from a homemade jalapeƱo honey syrup ā a quick stovetop infusion that lets you dial the spice up or down depending on whether you leave the seeds in. Fresh lime and orange juice keep everything bright and tangy, while 100% agave blanco tequila gives it a clean, smooth backbone. There's no triple sec or store-bought sour mix to worry about here, which means no hidden additives or mystery ingredients sneaking into your glass. The honey syrup does double duty as both sweetener and flavor carrier, making this a genuinely whole-food take on a classic cocktail. A flaky salt rim and a few fresh jalapeƱo slices on top make it look like something you'd pay good money for at a craft cocktail bar ā except you made it at home in under ten minutes.
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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)
- 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.
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