Emulsifier 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 keeps you coming back for another sip. Most commercial mixers and flavored syrups are loaded with additives you'd rather avoid, but this one is built entirely from scratch with nothing but real, whole ingredients. The jalapeƱo honey syrup is the star of the show: fresh chili slices steeped in warm honey and water, then strained clean for a smooth, spicy-sweet base that plays beautifully against the tartness of fresh-squeezed lime and orange juice. Using 100% agave blanco tequila keeps everything clean and pure, with no fillers or additives sneaking into your glass. A flaky sea salt rim and a few jalapeƱo slices for garnish make it look like something you'd order at a high-end bar ā except you made it at home in under 15 minutes. It's the kind of drink that works just as well for a solo Friday night wind-down as it does for impressing a whole crowd.
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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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