Artificial Food Coloring Free Paleo Spicy JalapeƱo Margarita
This cocktail is a serious crowd-pleaser ā bright, citrusy, and just spicy enough to keep things interesting from the first sip to the last. The heat comes from a homemade jalapeƱo honey syrup that you control entirely, so you can dial it up or down depending on whether you leave the seeds in. Every ingredient here is clean and real: 100% agave blanco tequila, freshly squeezed lime and orange juice, raw honey, and a fresh jalapeƱo ā nothing artificial, nothing from a neon-colored bottle. That matters more than you'd think, because most store-bought margarita mixes are loaded with dyes and synthetic flavoring that have no business being in a good drink. The honey syrup comes together in minutes on the stovetop and doubles as a genuinely useful thing to keep in your fridge for the week. Shaken hard over ice until the shaker frosts over, this one is cold, balanced, and absolutely worth the minimal effort it takes to make.
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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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