This refreshing spring cocktail takes margaritas to the next level! Made with fresh rose water, lavender syrup, and lemonade, this rose margarita is not too sweet, not too tart, and perfect for flower lovers.
Pink Himalayan salt
12 tbsp Tequila
6 tbsp Cointreau (or any other orange liqueur)
8 tbsp fresh lemonade
2 tbsp lavender syrup
1 tsp fresh rose water
Fresh edible rose petals
Sprinkle pink Himalayan salt on small plate. Wet rims of 4 cocktail glasses and dip rims into salt to coat.
Combine ice, tequila, Cointreau, lemonade, lavender syrup, and rose water in a cocktail shaker. Shake well.
Pour into cocktail glasses. Sprinkle edible rose petals on top as a garnish and for added floral taste.
This cocktail is relatively tart. Decrease the amount of tequila 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 lemon squeeze. It’s a healthier and less sugary option.