Paleo Margaritas

Looking for something refreshing to drink with my newest recipe for Plantain Nachos? These margaritas with paleo-friendly ingredients will be just perfect! My brother Joel is an awesome cocktail maker and these Worthybar Margs have been served and enjoyed at family celebrations for years. After the awesome response from you all when I posted the photo of the margarita the other day, I convinced him to come on and share the recipe! Let's be nice to him and maybe he'll come back and share other cocktails more often! You can find him on instagram and Facebook.

I'll let Joel take the post from here, but wanted to quickly address the question of alcohol with Paleo. True, it is doubtful that drinks were enjoyed back in the day, but for a grain-free, gluten-free, and refined sugar-free cocktail – 100% agave tequila is a great option!


Worthybar Margaritas

I have fond memories of the first time I started making margaritas at home over 7 years ago, which is the drink that really kicked off what has become an ongoing passion of mine as it relates to craft cocktails & spirits.  I am sure many will agree that there is truly nothing better than enjoying a well-made margarita on a hot day—especially when paired with tasty Mexican food and good company!

As you could imagine, my preferred recipe has evolved quite significantly over the years.  It continues to amaze me that you can order a margarita at 10 different restaurants or bars and end up with what seems like 10 completely different drinks.  This is due to the fact that there are so many variables involved, including what specific tequila is used, whether or not it includes Triple Sec or another orange liqueur, fresh-squeezed citrus vs. a pre-made sweet & sour mix, and what sweetener is used.

My “margarita journey” started with buying pre-made margarita mix… just add the tequila!  I then moved on to using organic bottled lime juice and organic agave nectar during the craze when people thought that it was a “healthier” sweetener.  What progressed from there is the recipe I have now been using for the past few years, which I wanted to share with all of you!

Here’s what you’ll need:

Blanco tequila (100% agave)


Clover Honey* (or another light-colored honey)

Warm Water*


Cocktail shaker (A Blender Bottle works as a great alternative)

Fine Strainer (optional)

Salt* (optional)

A little lesson on tequila

When purchasing tequila, you will want to look for bottles that clearly state that the tequila is “100% agave“, which means that no sugar, water, or other fillers have been added. If it doesn't clearly say this somewhere on the bottle, steer clear!

For Margaritas, I prefer a “blanco” tequila, which means that it was bottled immediately after distillation or aged less than two months in stainless steel or neutral oak barrels.  Blanco tequilas typically have a cleaner and brighter taste profile, which really shines in a margarita whereas Reposado (aged in oak for 2 – 12 months) and Anejo (aged for over 1 year) tequilas are typically meant for sipping.  Here are a few brands to keep an eye out for:

Tapatio – this is my personal favorite currently for margaritas and other tequila-based cocktails. A great value as well at $30 for a 1-liter bottle
Milagro ($20-25)
Herradura ($30-35)

Siete Leguas ($35-40)
Chinaco ($45-50)

Fortaleza ($45-50)







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Paleo Margaritas



  • 2 ounces blanco tequila (100% agave)
  • 1 ounce fresh-squeezed lime juice
  • 1 ounce honey syrup* (see below)


  1. Combine all 3 ingredients into a cocktail shaker and add ice
  2. Shake vigorously for 10 seconds
  3. Pour through a fine mesh strainer into a glass with fresh ice
  4. Garnish with a lime wheel
  5. Enjoy!


*Honey syrup can be made by simply combining equal parts honey and filtered hot water (not boiling!), then stirring to incorporate the two.  I suggest using a lighter honey, such as a raw clover honey, as you don’t want the flavor of the honey to overpower the drink.   You can make 8 to 16+ ounces at a time and store in a sealed bottle or container in the fridge for up to a month. 

*For those that prefer a salted rim, put a thin layer of sea salt flakes on a plate or cutting board.  Use a lime wedge to lightly moisten the rim of a glass before flipping it over into the salt. 

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