Yeast Free Paleo Spicy JalapeƱo Margarita
This cocktail is a serious crowd-pleaser ā bright, citrusy, and just spicy enough to keep things interesting. The secret is a quick homemade jalapeƱo honey syrup that you simmer on the stovetop, letting the pepper steep until the heat and floral sweetness are perfectly balanced. From there, it's all about fresh-squeezed lime and orange juice shaken hard with 100% agave blanco tequila until the shaker frosts over. Conventional margarita mixes are loaded with processed sweeteners and additives that can sneak in unwanted ingredients, but every component here is clean and straightforward. The flaky sea salt rim is optional but highly recommended ā it pulls the whole thing together and makes each sip feel like a proper craft cocktail. Whether you're hosting or just treating yourself on a weeknight, this one comes together fast and looks stunning in the glass with a fresh jalapeƱo slice and lime wedge on the side.
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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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