Hot Honey Margarita
So, Let’s Talk About This Hot Honey Margarita
Alright, picture this: it’s a Friday night, I’m tired from work, but my friend calls me up and says, “Hey, you bringing your spicy margaritas again?” And I’m like, obviously. This Hot Honey Margarita is one of those drinks I stumbled upon during a lazy summer afternoon—just a wild idea involving leftover honey, a rogue jalapeño, and, well, a thirst I couldn’t shake. First attempt was way too spicy (my husband still brings it up when he wants to tease me), but now, I think I’ve finally cracked the code. Oh, and if you spill honey on the counter, let’s just say the ants in my kitchen are still grateful.
Why You’ll Love This Drink
I make this when my friends come over and I want to impress them—mostly because it looks fancy, but also because it’s got that perfect sweet-heat vibe. My family goes crazy for this because it wakes up your tastebuds without being over the top (unless you’re like me and accidentally double the hot honey). If you’ve ever found regular margaritas kind of boring, trust me, this one’s a game-changer. Plus, it’s become a weird sort of tradition in my house to argue about who’s brave enough to rim their glass with chili salt. For what it’s worth, I never win that one.
What You’ll Need (And What You Can Swap)
- 2 oz tequila (I’ll be honest, any decent silver tequila works; my aunt swears by Espolòn, but I’ve used the cheap stuff and survived)
- 1 oz fresh lime juice (bottled is ok in a pinch, but the flavor isn’t quite as bright)
- 3/4 oz hot honey (I usually use Mike’s Hot Honey, but I’ve made my own by microwaving regular honey with a dash of chili flakes—totally fine)
- 1/2 oz triple sec or Cointreau (sometimes I just toss in orange juice if I’m out, and honestly, nobody notices after the second round)
- Chili powder and salt for rimming (you can skip this if you’re not feeling fancy, but it’s worth it)
- Ice (a big handful, or whatever’s left in the freezer after your kids raid it for their lemonades)
- Optional: lime slices, extra jalapeño slices, or even a sprig of cilantro if you’re feeling wild
How I Like to Put It Together
- First, rim your glass: run a lime wedge around the edge and dip it into a plate with a mix of salt and chili powder. (This step is where I inevitably make a mess. Just embrace it.)
- In a shaker, toss in tequila, lime juice, hot honey, and triple sec. Add a handful of ice. Give it a serious shake—like you’re trying to get rid of the last bit of honey stuck to the bottom. Or, if you don’t have a shaker, use a mason jar with a tight lid. Trust me, it works.
- Strain into your rimmed glass over fresh ice. And this is where I usually sneak a taste—just to check if I went overboard on the honey. Adjust if you need to (sometimes I do, sometimes I’m just lazy).
- Garnish with a lime wheel, jalapeño slice, or both. Or skip it and just dive in. No judgment.
Little Notes from My Kitchen
- Honestly, the homemade hot honey thing? It’s way cheaper, and you can control the heat. Just watch out if you use fresh chili flakes—they get spicier over time. I learned that the hard way.
- Sometimes I add a splash of sparkling water to lighten it up. Makes it dangerously easy to drink, though.
Variations I’ve Tried (And One Fail)
- Tried it with mezcal instead of tequila—if you like smoky, it’s a wild ride, but not for everyone.
- Swapped out lime for lemon once. Don’t recommend it; the flavor gets weirdly soapy. Maybe that’s just me?
- Added a muddled strawberry once for a summery twist—actually pretty good, though my kids kept sneaking sips (oops).
What If You Don’t Have Fancy Bar Tools?
No shaker? No problem. I think I’ve used an old jam jar, a protein shake tumbler, and once, a coffee thermos. Just make sure the lid’s on tight—learned that one the sticky way. A fork works fine for quick mixing, too, if you’re desperate.
Will It Keep? (Not That It Ever Does)
If you, for some reason, have leftovers, you can stash this in a jar in the fridge, but honestly, in my house it never lasts more than a day! The flavors kind of mellow together if you leave it overnight, and I think it tastes even better on day two—if you can wait that long.
How I Like to Serve It
Usually with a bowl of salty chips and salsa on the side—somehow it feels wrong without them. Sometimes, if I’m feeling extra, I’ll throw on a playlist of old-school summer jams (Earth, Wind & Fire, anyone?) and pretend I’m on a beach in Mexico, even though I’m just staring at my backyard fence.
Pro Tips (a.k.a. Things I Learned the Hard Way)
- I once tried rushing the honey into the shaker without dissolving it—just ended up with a sticky clump at the bottom. Mix it with the lime juice first, it blends much better.
- On second thought, don’t go too crazy with the chili powder rim—one time I did, and my lips tingled for an hour (not in a good way).
- If you’re curious about hot honey brands, check out Mike’s Hot Honey—but you could also make your own, as I said above. Here’s a good guide for DIY: Serious Eats Hot Honey Recipe.
Wait, People Actually Ask Me These Things?
- Can you make it without alcohol? Yep! Just use extra lime juice, a splash of orange juice, and maybe a little sparkling water. It’s actually pretty refreshing for a mocktail.
- Isn’t it super spicy? Only if you make it that way. Start with a little hot honey, taste, then add more. It’s easier to add heat than to take it out—believe me, I’ve tried.
- What’s the best tequila? Whatever you have. I mean, sure, the really good stuff is nice, but I’m not picky. If it’s under $30 and doesn’t taste like paint thinner, you’re golden.
- Do you serve with food? I always do—chips, guac, or even just a bowl of popcorn. Once I tried it with sushi, and that was, uh, interesting. Not my best pairing, but hey, you live and learn!
Oh, quick digression—does anyone else get song lyrics stuck in their head while squeezing limes? Or is that just me?
Anyway, if you try this, let me know how it goes! Or if you find a spicy honey brand better than Mike’s, send it my way. Because, well, finding new favorites is half the fun.
Ingredients
- 2 oz tequila blanco
- 1 oz fresh lime juice
- 1 oz hot honey syrup (see instructions)
- 1/2 oz orange liqueur (such as Cointreau or Triple Sec)
- 1/2 oz water
- 1/2 tbsp honey
- 1-2 slices fresh jalapeño (optional, for extra heat)
- Ice cubes
- Lime wedge and chili powder or Tajín, for garnish
Instructions
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1Prepare the hot honey syrup: In a small saucepan, combine honey, water, and a few slices of jalapeño. Heat over low heat, stirring until the honey dissolves. Let cool and strain out the jalapeño slices.
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2Rim the glass: Run a lime wedge around the rim of each glass and dip into chili powder or Tajín to coat.
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3In a cocktail shaker, combine tequila, fresh lime juice, orange liqueur, and 1 oz of the cooled hot honey syrup. Add ice and shake vigorously for about 15 seconds.
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4Fill the prepared glasses with ice and strain the margarita mixture into each glass.
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5Garnish with a lime wedge and a slice of jalapeño, if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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