Eosinophilic Esophagitis Friendly Paleo Spicy Jalapeño Margarita

Total time15 min

Prep time10 min

Cook time5 min

Eosinophilic Esophagitis Friendly Paleo Spicy Jalapeño Margarita

Cocktail hour just got a serious upgrade with this bright, spicy sipper that skips the artificial mixers and processed sweeteners entirely. The heat comes from a quick jalapeño-infused honey syrup — just honey, water, and fresh pepper slices simmered together — so you know exactly what's going into every sip. Fresh-squeezed lime and orange juice do the heavy lifting on flavor, meaning there's no mystery concentrate or additive hiding in the glass. For anyone navigating a restricted ingredient list, that kind of transparency is genuinely refreshing, especially in a cocktail where store-bought mixes are notorious for sneaking in problematic additives. The 100% agave blanco tequila keeps things clean and grain-free, which matters when you're being careful about what you consume. A vigorous shake over ice brings it all together into something frosty, tangy, and just the right amount of fiery. It's the kind of drink that feels indulgent without the ingredient anxiety.

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Ingredients

2 servings

For the honey syrup

3 tbsp honey
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Really Raw Honey, 8 oz (226 g)Golden Blossom Honey - 24 Oz
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3 tbsp water
1 jalapeño, 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)
jalapeño slices, for garnish (optional)
lime wedges, for garnish (optional)

Instructions

1
Combine the honey, water, and jalapeño slices in a small saucepan over medium heat, stirring until the honey fully dissolves, about 2–3 minutes. Remove from heat and let the jalapeño 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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