Macadamia 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're after. 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 without overwhelming the drink. Fresh lime and orange juice keep everything tasting clean and vibrant, the way a great margarita should. There's no store-bought sour mix, no refined sugar, and nothing that doesn't belong ā just ingredients that are as straightforward as they are delicious. The flaky sea salt rim adds a satisfying savory contrast to the citrus and heat, and the whole thing shakes up beautifully frosty in under a minute. It's the kind of cocktail that feels special enough for a dinner party but easy enough to make on a Tuesday night.
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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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