Rye Free Paleo Spicy Jalapeño Margarita

Total time15 min

Prep time10 min

Cook time5 min

This spicy margarita is the kind of cocktail that makes you feel like you're sitting on a sun-drenched patio even when you're just in your own kitchen. The heat comes from a homemade jalapeño honey syrup — a quick stovetop infusion that lets you dial the spice up or down simply by leaving the seeds in or taking them out. Fresh lime juice and a splash of orange juice keep everything bright and citrusy, while 100% agave blanco tequila gives the whole drink a clean, smooth backbone. Grain-based sweeteners and fillers sneak into a surprising number of cocktail mixers and syrups, but every ingredient here is straightforward and naturally free of that concern. The honey syrup does double duty as both sweetener and flavor bomb, and it comes together in just a few minutes before you even touch the shaker. A flaky sea salt rim is optional but highly recommended — it ties the sweet, sour, and spicy notes together in the best possible way. Shake it hard until the shaker frosts over, pour over fresh ice, and you've got a seriously impressive drink that required almost no effort at all.

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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)
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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.

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