Soy Free Paleo Spicy JalapeƱo 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 celebration. The secret weapon is a quick jalapeƱo honey syrup made on the stovetop ā it takes only a few minutes and infuses serious depth and heat into every sip. Using 100% agave blanco tequila keeps things clean and naturally free from any grain- or legume-based additives that can sneak into flavored spirits or commercial cocktail mixes. Fresh lime and orange juice do all the heavy lifting on the citrus front, so there's no need for store-bought sour mix with its long list of questionable ingredients. You control the heat level by simply leaving the jalapeƱo seeds in for a bolder kick or removing them for something more mellow. A flaky sea salt rim ties everything together and makes it look like something you'd order at a seriously good bar. Shake it hard, pour it over ice, and serve immediately ā this one disappears fast.
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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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