Rice Free Paleo Spicy JalapeƱo Margarita
This cocktail is bright, citrusy, and just the right amount of dangerous ā the kind of drink that makes a regular Friday feel like a proper occasion. The heat comes from a homemade jalapeƱo honey syrup that you steep right on the stovetop, giving you full control over how spicy things get depending on whether you leave those seeds in or out. Fresh lime and orange juice do all the heavy lifting for sweetness and acidity, so there's no sugary mix or processed syrup anywhere near your glass. Blanco tequila made from 100% agave keeps everything clean and grain-free, which is exactly what you want when you're being intentional about what goes into your body. The flaky sea salt rim is optional but honestly non-negotiable ā it ties the whole thing together and makes every sip taste more alive. 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 bar program, 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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