Xanthan Gum Free Paleo Spicy Jalapeño Margarita

Total time15 min

Prep time10 min

Cook time5 min

Xanthan Gum Free Paleo Spicy Jalapeño Margarita

This cocktail is bright, citrusy, and just the right amount of dangerous — the kind of drink that makes a regular Friday feel like a proper occasion. The heat comes from a homemade jalapeño honey syrup that you steep right on the stovetop, so you're fully in control of how fiery things get (leave the seeds in if you're brave, pull them out if you want a gentler warmth). Fresh lime juice and a splash of orange juice keep everything tasting clean and vibrant, while 100% agave blanco tequila ties it all together without any additives or fillers to worry about. Most commercial cocktail mixers and flavored syrups sneak in thickeners and stabilizers that can be a real problem for anyone avoiding certain additives — here, every single ingredient is straightforward and real. The flaky salt rim is optional but honestly non-negotiable, adding a savory contrast that makes each sip pop. Shake it hard until the shaker frosts over, strain it over fresh ice, and drop in a jalapeño slice for a garnish that doubles as a warning. It's the kind of cocktail that disappears fast, so you might want to double the batch.

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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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