Gluten Free Paleo Spicy JalapeƱo Margarita
This cocktail is bright, citrusy, and just the right amount of dangerous ā a fresh-squeezed margarita with a slow, building heat from jalapeƱo-infused honey syrup that makes it genuinely hard to stop at one. The base is 100% agave blanco tequila, which is naturally free from gluten-containing grains, so there's no need to scrutinize labels or worry about hidden additives the way you might with some flavored spirits or premixed margarita bottles. Instead of a sugary store-bought mix, the sweetness here comes from a quick honey syrup you make yourself, steeped with fresh jalapeƱo slices so you can dial the heat up or down depending on whether you leave the seeds in. Fresh lime and orange juice do all the heavy lifting on flavor, giving the drink that tangy, sun-drenched quality that no bottled mix can replicate. A flaky sea salt rim ties everything together and makes it feel like something you'd order at a very good restaurant. It comes together in minutes once your syrup is cooled, and it's the kind of drink that impresses guests without requiring any bartending experience whatsoever.
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!