Pescatarian Paleo Spicy JalapeƱo Margarita
This cocktail is a serious upgrade from the sugary, neon-colored margaritas you'd find at most bars ā bright, spicy, and built entirely from real ingredients. The heat comes from a homemade jalapeƱo honey syrup that you can dial up or down depending on whether you leave the seeds in, giving you full control over the kick. Fresh-squeezed lime and orange juice do all the heavy lifting in place of any artificial sour mix, so the citrus flavor is clean and vivid. A 100% agave blanco tequila keeps things pure and paleo-friendly without any added sugars or grain-based fillers sneaking in. The flaky sea salt rim is optional but genuinely elevates every sip, playing off the heat and the citrus in the best possible way. Shake it hard until the shaker frosts over, strain it over fresh ice, and you've got a cocktail that looks and tastes like something from a serious craft bar ā made entirely in your own kitchen.
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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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