Pistachio 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, letting the jalapeƱo steep just long enough to infuse a slow, satisfying burn without overpowering the drink. Fresh lime and orange juice keep things vibrant and tangy, while the honey rounds out the edges in a way that refined sugar simply can't. A flaky sea salt rim pulls the whole thing together and makes it feel genuinely special. Tree nut concerns are completely off the table here ā every component is straightforward and clean, with no sneaky syrups or pre-made mixes that might introduce unwanted ingredients. Shake it hard until the shaker frosts over, pour it over fresh ice, and you've got a cocktail that tastes like it came from a seriously good bar.
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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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