Coconut 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, giving you that tart, sun-soaked flavor without anything artificial or processed. Many store-bought margarita mixes sneak in coconut-derived ingredients or mystery sweeteners, so making everything from scratch here means you know exactly what's in your glass. The 100% agave blanco tequila keeps things clean and paleo-friendly, and the whole build comes together in a cocktail shaker in under a minute once your syrup is ready. A flaky sea salt rim is optional but highly recommended ā it rounds out the heat and acid in a way that feels almost unfair. Whether you're hosting or just treating yourself on a Tuesday, this one delivers serious craft-cocktail energy with minimal effort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!