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Rose Margarita

Author Vianney Rodriguez


  • 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


  1. For Rose Margarita:
  2. Rim the ridge of your glass with a lemon wedge and dip into the rose salt.
  3. Fill glass with ice.
  4. In a cocktail shaker filled with ice add tequila, cointreau, lemon juice and rose simple syrup; shake.
  5. Strain into glass filled with ice, garnish with a rose bud.
  6. For Rose Salt:
  7. 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.
  8. For Rose Simple Syrup
  9. Bring water and sugar to a boil, stirring until sugar dissolves.
  10. Remove from heat, add rose buds and allow to infuse for 20 minutes.
  11. Strain, allow to cool completely and use to make cocktails, lemonade and mocktails.