Cashew Free Paleo Spicy JalapeƱo Margarita
This cocktail is bright, bold, and just the right amount of dangerous ā a citrus-forward margarita with a slow, building heat that sneaks up on you in the best way. The secret is a quick jalapeƱo honey syrup made right on the stovetop, where the pepper steeps into the sweetness and creates something far more interesting than plain simple syrup. Fresh lime and orange juice do all the heavy lifting on the citrus side, so every sip tastes genuinely vibrant rather than flat or artificial. Blanco tequila keeps things clean and agave-forward, which is exactly what you want when the other flavors are this lively. Cocktails can be a surprisingly tricky category when you're avoiding certain nuts and nut-based liqueurs, but this one is built entirely from whole, straightforward ingredients with nothing hidden in the mix. A flaky salt rim and a few jalapeƱo slices on top make it look like something you'd pay twelve dollars for at a rooftop bar ā except you made it at home in about 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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