Peanut Free Paleo Spicy JalapeƱo Margarita
This cocktail is bright, bold, and just the right amount of dangerous ā a citrus-forward margarita with a slow, satisfying heat that builds with every sip. The secret is a quick jalapeƱo honey syrup made on the stovetop, where the pepper steeps into warm honey and water until the whole thing smells absolutely incredible. You control the spice level by leaving the seeds in or pulling them out, which means you can dial this up for heat seekers or keep it approachable for a crowd. Fresh lime and orange juice do all the heavy lifting on citrus, so nothing here comes from a bottle or a mix. The 100% agave blanco tequila keeps it clean and paleo-friendly, and the flaky sea salt rim adds that perfect savory contrast to the sweet-tart base. It comes together fast once the syrup is ready, and shaking it until the tin frosts over is genuinely satisfying. Serve it over fresh ice with a jalapeƱo slice on the rim and watch it disappear.
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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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