Rose Margarita
Mother’s Day is Sunday, and I’m hoping planning on inviting everyone over for a wonderfully relaxed brunch. I can’t think of a better way to show my mami my love, appreciation and gratitude for going above and beyond to shape me into the person that I am today then by spoiling her with a delicious brunch and a beautiful cocktail that captures the beauty of motherhood.
It is customary to shower mami with flowers on this day, but today I decided to use tiny dried rose buds to create an infused floral syrup as the base of my rose margarita. A floral cocktail suits the occasion perfectly. Please use unsprayed dries rose buds or petals to create this syrup, only the best for mami.
Rose Simple Syrup
The rose syrup can be made up to two days in advanced. I also decide to add a floral touch to the salt rim on this margarita. A few dried rose buds into a mortar along with a few tablespoon of salt, finely grind and you are left with a delicate, infused salt rim that adds another layer of sweet flavor.
This year raise your glass to the woman who raised you with a stunning rose margarita. Spread out a fabulous brunch, adorn the table with flowers and celebrate love and motherhood. I wish all the moms out there a beautiful day!
¡Salud!
- For Rose Margarita
- 1 1/2 ounces tequila Blanco
- 1 ounce Cointreau
- 1/2 ounce fresh lemon juice
- 1 ½ ounces rose simple syrup
- For Rose Salt:
- 4 tablespoon salt
- 1 tablespoon dried rose buds
- For Rose Simple Syrup
- Makes 1 cup
- 1 cup water
- 1 cup sugar
- 1 tablespoon dried rose buds
- For Rose Margarita:
- Rim the ridge of your glass with a lemon wedge and dip into the rose salt.
- Fill glass with ice.
- In a cocktail shaker filled with ice add tequila, cointreau, lemon juice and rose simple syrup; shake.
- Strain into glass filled with ice, garnish with a rose bud.
- For Rose Salt:
- Using a mortar and pestle or the back of a wooden spoon, gently grind salt and dried rose buds. Spread on small plate until ready to use.
- For Rose Simple Syrup
- Bring water and sugar to a boil, stirring until sugar dissolves.
- Remove from heat, add rose buds and allow to infuse for 20 minutes.
- Strain, allow to cool completely and use to make cocktails, lemonade and mocktails.
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