Red Meat Allergy Friendly Paleo Spicy Jalapeño Margarita

Total time15 min

Prep time10 min

Cook time5 min

Red Meat Allergy Friendly Paleo Spicy Jalapeño Margarita

Bright, citrusy, and just the right amount of fiery, this cocktail is the kind of drink that makes a regular Tuesday feel like a rooftop happy hour. The base is clean and straightforward — 100% agave blanco tequila, fresh-squeezed lime and orange juice, and a homemade jalapeño honey syrup that you can dial up or down depending on your heat tolerance. That syrup is the real star: simmering honey with sliced jalapeño draws out a slow, fragrant heat that store-bought mixes simply can't replicate. Because every ingredient here is whole and unprocessed, there's no need to scrutinize labels for hidden additives or worry about what's lurking in a pre-made cocktail mix. The flaky salt rim adds a satisfying savory contrast that makes each sip pop, and the fresh garnishes make it look genuinely impressive with almost zero extra effort. Shake it hard until the shaker frosts over, pour it over fresh ice, and hand one to anyone who claims they don't like margaritas — they'll change their mind fast.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

2 servings

For the honey syrup

3 tbsp honey
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
See all
3 tbsp water
1 jalapeño, 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)
jalapeño slices, for garnish (optional)
lime wedges, for garnish (optional)

Instructions

1
Combine the honey, water, and jalapeño slices in a small saucepan over medium heat, stirring until the honey fully dissolves, about 2–3 minutes. Remove from heat and let the jalapeño 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!