Stop and smell the roses! Why not throw them in a cocktail and try drinking them, too? In all seriousness, rose water alcoholic drinks are one of my all-time favorite spring trends. If you’re wondering if rose water is safe to drink, it is, assuming you purchase the right products and/or make it correctly at home. I’ve been making my own rose water for the past few years, and I finally decided to try my hand at floral cocktails. I had my first rose margarita at restaurant called Meanwhile in Belfast in Maine. I loved it. Honestly, though, rose margaritas have a very distinct taste, and you’ll either love them or hate them. I’m a big fan, so I asked for the ingredients, tweaked them to accommodate what’s readily available, and recreated my own at home. Keep reading for instructions and a printable rose margarita recipe card.

Here’s everything you’ll need to make a refreshing rose margarita:

• 1.5oz tequila (the smoother, the better)
• 1.5oz orange liqueur, such as Cointreau or Triple Sec
• 2oz fresh lemonade
• 1oz lavender syrup
• 1 tsp fresh rose water (I like to make my own, but you can also find premium rose water on Amazon)
• Fresh edible rose petals, for garnish
• Pink Himalayan salt, for the rim
• Ice

Rose Margarita Recipe

As far as serving goes, I found these adorable pink glasses at Ikea, and I decided to go use them instead of traditional margarita glasses. Either style will do the trick!

This Shake, Shake, Shake cocktail mixer was a birthday gift from Ashley Brooke, and I absolutely love it. It makes such a nice addition to our bar cart. Shop it here!

It’s worth mentioning again that fresh rose petals do add extra flavor once they’ve been soaking for a few minutes. They look gorgeous in any quantity, so be sure to keep that in mind when mixing drinks for guests. The first time we made a batch, Kyle said his tasted a little too much like roses and gave me his drink. The next time around, I only added in a pinch of red rose petals, and he liked it much better.

I’ve started making rose margaritas by the pitcher, too! I usually double or triple this rose margarita recipe if we’re having company over. They keep surprisingly well in the fridge, and all you need is fresh ice!

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Rose Margarita

Yield: 1 cocktail

Prep Time: 5 minutes

Total Time: 5 minutes

This refreshing spring cocktail takes margaritas to the next level! Made with rose water, lavender syrup, and fresh lemonade, this rose margarita is not too sweet, not too tart, and perfect for flower enthusiasts.

Print

Ingredients

• 1.5oz tequila
• 1.5oz Cointreau
• 2oz fresh lemonade
• 1oz lavender cocktail syrup
• 1 tsp rose water
• Edible rose petals, for garnish
• Crushed pink Himalayan salt, for the rim
• Lemon slice, for the rim
• Ice

Instructions

1. Sprinkle pink Himalayan salt on small plate. Use a lemon slice to wet the rim of a margarita cocktail glass. Dip into salt to coat.

1. Combine ice, tequila, Cointreau, fresh lemonade, lavender syrup, and rose water in a cocktail shaker. Shake well.
2. Pour into rimmed cocktail glass. Sprinkle edible rose petals on top as a garnish and for added floral taste.

Notes

• This cocktail is naturally tart. Decrease the amount of lemonade and add more lavender syrup for a sweeter taste.
• Edible rose petals do add flavor, so be careful not to overdo them. Just a pinch is plenty for the aesthetic.
• You can substitute the lemonade with fresh squeezed lemon juice. It’s much more tart, but it's also a much less sugary option.

Nutrition Information

Yield 1Serving Size 6oz
Amount Per ServingCalories 290Sodium 3mgCarbohydrates 24gSugar 22.7g

Nutritional information isn't always accurate and can vary based on a number of factors, including but not limited to discrepancies among brands, precision of measurements, and freshness of ingredients.

With Cinco de Mayo around the corner, I foresee lots of rose margaritas in my future. Are you a fan of rose water alcoholic drinks? If you are, do you have a favorite recipe? I’d love to try it! If you’re not a fan, give this cilantro-lime mango jalapeno margarita a try instead! Cheers, y’all!