Nitrate & Nitrite Free Paleo Spicy JalapeƱo Margarita
This cocktail is a serious crowd-pleaser ā bright, citrusy, and just the right amount of fiery, with a heat level you can dial up or down depending on how bold you're feeling. The secret weapon is a quick jalapeƱo honey syrup made right on the stovetop, where the pepper steeps into the honey and water until every drop is warm and fragrant. From there, it's all fresh-squeezed lime and orange juice, 100% agave blanco tequila, and a vigorous shake until the shaker frosts over in your hands. Processed cocktail mixers and flavored syrups are notorious for sneaking in unwanted additives, so making your own syrup from scratch means you know exactly what's going in the glass. The flaky sea salt rim adds a satisfying savory contrast that makes every sip taste like a mini vacation. It comes together in minutes and looks genuinely impressive, whether you're serving it at a dinner party or just treating yourself on a Friday 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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