High Fructose Corn Syrup Free Paleo Spicy Jalapeño Margarita

Total time15 min

Prep time10 min

Cook time5 min

High Fructose Corn Syrup Free Paleo Spicy Jalapeño Margarita

This cocktail is bright, bold, and just the right kind of dangerous — tart lime, fresh orange, smoky jalapeño heat, and a honey syrup that brings everything together without a drop of refined sweetener in sight. Most store-bought margarita mixes are loaded with high fructose corn syrup, artificial flavors, and a laundry list of ingredients you'd rather not think about, which is exactly why making your own is so satisfying. Here, a quick stovetop honey syrup does all the heavy lifting, infusing the natural sweetness of raw honey with as much jalapeño kick as you can handle. The heat level is totally in your hands — leave the seeds in for a cocktail that bites back, or strip them out for something a little more approachable. Fresh-squeezed lime and orange juice keep things clean and vibrant, while 100% agave blanco tequila ensures there are no hidden additives sneaking into your glass. A flaky sea salt rim and a few jalapeño slices on top make it look like something you'd pay way too much for at a rooftop bar. Shake it hard, pour it cold, and enjoy knowing exactly what went into it.

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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 Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
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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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