Hazelnut Free Paleo Spicy JalapeƱo Margarita
This cocktail is bright, bold, and built entirely from real ingredients ā fresh citrus, 100% agave tequila, and a homemade jalapeƱo honey syrup that you can dial up or down depending on how much heat you want. The syrup comes together in minutes on the stovetop, and steeping the jalapeƱo slices in warm honey water pulls out just the right amount of spice before you strain them away. Squeezed-to-order lime and orange juice give the drink a clean, vibrant backbone that no bottled mix can touch. For anyone navigating nut allergies, pre-made cocktail syrups and flavored spirits can be surprisingly risky territory, but every single component here is straightforward and easy to verify. A flaky sea salt rim adds a savory edge that makes the whole thing feel like something you'd order at a really good restaurant. Shake it hard until the shaker frosts over, pour it over fresh ice, and finish with a jalapeƱo slice and a lime wedge for a drink that looks as good as it tastes.
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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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