Celery Free Paleo Spicy JalapeƱo Margarita
This cocktail is bold, bright, and built entirely from real ingredients ā no artificial mixers, no mystery syrups, just tequila, fresh citrus, and a homemade jalapeƱo honey syrup that does all the heavy lifting. The heat level is completely in your hands: leave the jalapeƱo seeds in for a serious kick or pull them out for something a little more mellow and sippable. Fresh lime and orange juice give it that vibrant, tangy backbone that bottled margarita mix simply can't replicate. Making the honey syrup from scratch takes only a few minutes on the stovetop, and the steeping process pulls just enough spice and flavor from the jalapeƱo slices before you strain them out. A flaky sea salt rim is optional but highly recommended ā it rounds out the heat and the citrus in the best possible way. This is the kind of drink that impresses at a dinner party but is honestly easy enough to shake up on a random Tuesday night.
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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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