Last week, I polled my Instagram followers to find out what cocktail they would be most excited about double fisting for the margarita week celebration that is now upon us. The toss up was between fresh ginger margaritas or rosé margaritas. Although the race was tight, it turns out y’all are a bunch of basic, summer water-loving fools like me.
Now I know being “basic” gets a bad rap, but let me clarify by saying that there is no shame in loving things that are universally good. Rosé wine is so delicious and refreshing that I’m fine to chalk it up among the masses of other Americanized favorites. If yoga pants, La Croix, and sharing photos of your coffee on Instagram can continue to find a home in today’s society then certainly we can all make a little room for the most aesthetically pleasing wine of this millennium, right?
As it turns out, rosé and the classic margarita are a match made in heaven. I got the idea for this beverage from another cult favorite, Jeni Britton Bauer’s Jeni’s Ice Creams. She recently sent me one of their newest flavors, “Frosé” sorbet, and she recommended topping a scoop with a tequila floater. Booze and dessert? I was sold.
Thankfully, it only took a few tries and a couple of tipsy Tuesdays to land a recipe for these rosé margaritas. In the end, I found that a restrained pour of tequila, a generous amount of lime, and just enough simple syrup could combine with a half serving of rosé to make a beverage that reads equal parts wine and marg. Emphatically, this combo is one serving at all future summer bashes.
Making the Margs
Making rosé margaritas is simple! Combine one ounce each of lime juice and tequila with an 1.5 ounces of simple syrup in a shaker. First, fill with ice and shake until the mixture is seriously icy. Afterwards, pour the contents of the shaker into a salt-rimmed glass and top with four (yes, four) ounces of your favorite rosé wine. I’d recommend one that isn’t too sweet so that the cocktail is balanced.
This recipe batches easily for a crowd. I’d recommend doing the math and shaking the tequila, lime juice, and simple syrup in a large beverage Tupperware. Pour the contents into a large pitcher, stir in the appropriate amount of wine, and serve immediately. I’m not saying you’re going to be everyone’s new BFF, but let’s just assume this to be another universal truth. If you make these rosé margaritas, then they will come.
Happy Margarita Week to you all and special thanks to Kate of Hola Jalapeno! She’s known in these parts for hosting the most KILLER marg party, so be sure to check out her site for a massive amount of other thirsty bloggers who are sharing lime and tequila-infused treats this week. Happy Monday to you and happy drinking!
If you like these rosé margaritas you should check out:Print
These rosé margaritas are the classic Mexican cocktail with tequila and lime combined with ultra refreshing summer wine. You can easily batch these to serve a crowd, perfect for outdoor parties!
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 1
- 1 ounce silver tequila
- 1 ounce fresh lime juice
- 1–1/2 ounces simple syrup (made with equal parts water and sugar)
- 4 ounces rosé wine (I prefer one not too sweet)
- salt for rimming glass
- In a tall shaker, combine the tequila, lime juice, and simple syrup. Fill the shaker with ice and shake vigourously for 30 seconds. Pour the contents of the shake into a salt-rimmer glass and stir in the rosé wine. Add additional simple syrup to taste (depending on your rose wine) and serve immediately.