Beef Free Paleo Spicy JalapeƱo Margarita
This cocktail is a bright, citrus-forward margarita with a slow-building heat that makes it genuinely hard to put down. The secret is a homemade jalapeƱo honey syrup that you steep right on the stovetop ā it takes only a few minutes and gives you complete control over the spice level depending on whether you leave the seeds in or out. Fresh lime and orange juice keep everything tasting vibrant and clean, while 100% agave blanco tequila brings that crisp, slightly grassy backbone that makes a great margarita sing. There's no sugary store-bought mix in sight, just real ingredients that happen to align beautifully with a whole-foods approach to eating and drinking. A flaky sea salt rim is optional but highly recommended ā it ties the sweet heat and citrus together in the best possible way. Shake it hard until the shaker frosts over, strain it over fresh ice, and you've got a cocktail that looks and tastes like something from a serious bar program, made entirely in your own kitchen.
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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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