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Cantaloupe Rose Margarita

There is absolutely nothing like Cantaloupe Rose Margarita. This is no ordinary drink; rather, it’s a vibrant blend of sweet melon, delicate rose aroma, and classic margarita flavors. When the weather is nice or you just want to spice up your evening, it’s the perfect choice. As a bartender, this drink is one of my favorites because of its distinct flavor, which is both delectable and sophisticated.

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cantaloupe rose margarita

Cantaloupe Rose Margarita

Prep Time: 5 minutes
Total Time: 5 minutes
5 from 1 vote
Course: Drinks
Cuisine: Mexican
Keyword: Cantaloupe Rose Margarita
Servings: 1 drink
Author: Paul Kushner
Try the Cantaloupe Rose Margarita, which is a delicious mix of sweet cantaloupe, delicate rose, and smooth tequila. Great for any event.


  • 2 oz. tequila
  • 1 oz. fresh cantaloupe puree
  • 1/2 oz. orange liqueur cointreau, triple sec, grand marnier
  • 1/2 oz. lime juice
  • 1/4 oz. Rose water
  • 1/4 oz. agave syrup sugar or simple syrup
  • Salt for rim
  • An extra slice of lime or cantaloupe


  • Start by rimming your glass with salt, if you like. Set it aside.
  • In a blender, puree fresh cantaloupe until smooth.
  • Take your cocktail shaker and fill it with ice.
  • Add tequila, cantaloupe puree, lime juice, orange liqueur, rose water, and agave syrup to the shaker.
  • Shake well until everything is well combined and chilled.
  • Strain the mix into your prepared margarita glass.
  • Garnish with a slice of cantaloupe or lime. Enjoy!


Can I make one without alcohol?
Yes! Swap out the tequila for bubbly water or a spirit that doesn't contain alcohol.
What if I don't have rose water?
You can leave it out or use a very small amount of rose extract instead.
Can I make a lot of this at once?
Of course. To make it, just increase the ingredients by how many people you want to serve and mix them in a big pitcher.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Cantaloupe Rose Margarita tastes great and looks great too. The sweet melon taste of cantaloupe greets you right away, and the surprising hint of rose makes it even better. As you might expect from a margarita, the tequila base makes it warm. Lime juice and agave nectar add just the right amount of tartness and sweetness to balance it out. Each sip is like a wave of fresh fruit with a hint of flower.

See also  Peach Basil Margarita

Pro Tips

  • Use ripe cantaloupe for the best taste. It needs to be sweet and juice-packed.
  • You can change how much agave nectar you use based on how sweet your cantaloupe is and how you like your food to taste.
  • You can try sugar or a mix of sugar and dried rose petals instead of salt rings if you don’t like them.

When to Serve

The Cantaloupe Rose Margarita is a refreshing and unique drink that is great for spring and summer parties, brunches, or any time you want to surprise people. It’s a great choice for parties outside or as a treat to unwind after a long day.

Which Liquor Brands to Choose

For the Cantaloupe Rose Margarita, a smooth, silver tequila works best. Brands like Espolòn, Patron Silver, or Casamigos offer the clean taste needed to complement the cantaloupe and rose flavors without overpowering them.

Similar Cocktails

  • Cucumber Mint Margarita: A crisp and refreshing choice.
  • Strawberry Basil Margarita: Sweet, with a touch of herbs.
  • Pineapple Jalapeño Margarita: For those who love a spicy kick.
  • Mango Chili Margarita: A sweet and spicy blend.
  • Watermelon Mint Margarita: Refreshingly sweet with a minty finish.


Many stories have been told about how the Margarita came to be. Adding rose water and cantaloupe to the mix gives it a modern twist that shows how versatile the classic drink is. The traditional Mexican tastes are mixed with a touch of class in this version, making a drink that is both beautiful and tasty.

Cantaloupe Rose Margarita
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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