Citric Acid Free Paleo Spicy JalapeƱo Margarita
Most margaritas rely on triple sec or commercial sour mix, both of which commonly contain citric acid as a preservative or flavoring ā so finding a version that's genuinely free of it usually means making everything from scratch. This one does exactly that, leaning on fresh-squeezed lime and orange juice to deliver that bright, tangy backbone without any additives. The sweetener here is a jalapeƱo-infused honey syrup, made by gently simmering honey, water, and sliced jalapeƱo together until the heat and floral notes meld into something seriously special. You control the fire by keeping or removing the seeds, which means this drink can go from a gentle warmth to a full-on slow burn depending on your mood. A 100% agave blanco tequila keeps everything clean and paleo-friendly, with no grain-based fillers or mystery ingredients to worry about. Shaken hard over ice and strained into a salt-rimmed glass, it comes out frosty, spicy, and refreshingly complex. It's the kind of cocktail that makes guests ask for the recipe before they've even finished the first sip.
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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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