Paul Kushner
The Rose Margarita is a soft, floral take on the classic, blending tequila with rose syrup and cream of coconut for a smooth, slightly sweet drink. It’s not your usual margarita this version leans gentler, with the floral notes of rose syrup adding something light and unexpected, while the cream of coconut brings in a creamy texture that rounds everything out. The tequila gives it just the right amount of edge to keep things balanced. It’s perfect for spring events, garden parties, or when you want something a little more relaxed but still full of flavor. Simple, calm, and easy to enjoy.
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Tasting Notes
This Rose Margarita is floral, smooth, and slightly tropical. The rose syrup brings a soft, fragrant sweetness, while lime juice adds that classic tart margarita bite. Tequila gives it a bold base, and cream of coconut adds a rich, silky texture that blends everything together. It’s not overly sweet or too heavy, just floral, citrusy, and creamy in the right way.
Equipment and Glassware
You’ll need a shaker, jigger, and strainer. A citrus press is helpful for juicing the lime. Serve this drink in a rocks glass over ice or a coupe glass if you prefer it served up. A bar spoon works well if you want to float a garnish or swirl the top. For a clean finish, garnish with a dried rose petal or lime wheel.
Ingredients
- 2 oz Blanco tequila
- 1 oz rose syrup
- 1 oz lime juice
- 1 oz cream of coconut
- Salt, for rimming
- dried rose petal or lime wheel, for garnish
Instructions
- Run a lime wedge around the rim of the glass and dip into salt to coat. Fill the glass with ice and set aside.
- Fill a cocktail shaker with ice.
- Add the tequila, rose syrup, lime juice, and cream of coconut.
- Shake well for about 15 seconds, until the mixture is well chilled and smooth.
- Strain into prepared glass.
- Garnish with a dried rose petal or lime wheel.
Pro Tips
- Use a smooth blanco tequila that won’t overpower the floral notes.
- Shake well—cream of coconut can be thick and needs a good mix.
- If your rose syrup is very sweet, taste before serving and adjust the lime juice if needed.
- Chill the glass ahead of time for a cleaner, smoother sip.
- If you want a lighter version, add a splash of soda water after shaking.
When to Serve
This Rose Margarita works well for brunch, spring parties, or special nights when you want something floral and different. It’s great for themed events, bridal showers, or any occasion where you want a margarita with a twist that still feels easy to enjoy.
Which Liquor Brands to Choose
- Use a clean blanco tequila like Espolòn, Cazadores, or El Tesoro.
- For rose syrup, brands like Monin or homemade versions with real rosewater work best.
- Use fresh lime juice for the cleanest flavor, and stick with Coco Lopez or Real Cream of Coconut for smooth blending.
Similar Cocktails
- Guava Coconut Margarita
- Blue Coconut Margarita
- Honey Rose Margarita
- Cherry Pie Margarita
- Blue Lychee Margarita
Equipment
- Cocktail shakerd
Ingredients
- 2 oz Blanco tequila
- 1 oz rose syrup
- 1 oz lime juice
- 1 oz cream of coconut
- Salt for rimming
- dried rose petal or lime wheel for garnish
Instructions
- Run a lime wedge around the rim of the glass and dip into salt to coat. Fill the glass with ice and set aside.
- Fill a cocktail shaker with ice.
- Add the tequila, rose syrup, lime juice, and cream of coconut.
- Shake well for about 15 seconds, until the mixture is well chilled and smooth.
- Strain into prepared glass.
- Garnish with a dried rose petal or lime wheel.
Notes
Pro Tips
- Use fresh lime juice for the best flavor—it makes a big difference.
- Shake thoroughly so the cream of coconut blends evenly; if it’s too thick, stir it first.
- If your rose syrup is very sweet, feel free to dial it back to ¾ oz.
