Mushroom Free Paleo Spicy JalapeƱo Margarita
This cocktail is bright, citrusy, and just the right amount of dangerous ā the kind of drink that makes a regular Friday feel like a celebration. The heat comes from a homemade jalapeƱo honey syrup that you steep right on the stovetop, giving you full control over how spicy things get depending on whether you leave the seeds in or out. Fresh lime and orange juice do all the heavy lifting on the citrus side, so every sip is clean and vibrant without any artificial sour mix in sight. Blanco tequila made from 100% agave keeps things pure and paleo-friendly, since there are no added sugars or grain-based fillers to worry about. The honey syrup doubles as a natural sweetener that pairs beautifully with the heat, and the whole thing comes together in a cocktail shaker in under a minute once your syrup is ready. A flaky sea salt rim and a fresh jalapeƱo garnish take the presentation from casual to genuinely impressive without any extra effort.
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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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