Dairy Free Paleo Spicy JalapeƱo Margarita
This cocktail is bright, bold, and built entirely from real ingredients ā no mixes, no artificial sweeteners, and absolutely nothing to worry about on the dairy front. The star of the show is a homemade jalapeƱo honey syrup that you simmer low and slow, letting the pepper steep until it hits exactly the right level of heat. Fresh lime juice and a splash of orange juice keep things vibrant and citrusy, while 100% agave blanco tequila gives the whole drink a clean, smooth backbone. The result is a margarita that tastes like it came from a seriously good cocktail bar, not a bottle of pre-made mix. A flaky sea salt rim is optional but highly recommended ā it pulls all that heat and citrus together in the best possible way. Whether you're hosting a crowd or just treating yourself on a weeknight, this one shakes up fast and looks stunning in the glass.
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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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