Sparkling Rosé Margarita

A glass full of Sparkling Rosé Magarita

The iconic drink, The Margarita, is a summer essential. And, we have quite a few variations in our recipe archives. Our latest infatuation, The Sparkling Rosé Margarita, is tasty, fresh, and a tad bubbly.

We prefer using a dry sparkling rosé for this recipe so the flavors are not overpowered by sweetness. And, feel free to switch up the fruit to reflect the season.

Serve in an elegant punch bowl for a gathering, a pitcher during a conversation with friends, or a thermos at the beach. This recipe is great for the holiday weekend or graduation parties.

Sparkling Rosé Margarita Recipe
Adapted from
Yields 10 servings

10 ounces strawberry-basil-infused blanco tequila*
5 ounces lime juice, freshly squeezed
4 ounces agave syrup
1 bottle sparkling rosé (750 ml.)
1 cup sliced strawberries for the garnish
Two limes lime wheels for the garnish
coarse sea salt for the glass rims (optional)

Do 3 to 5 days Ahead
Make the strawberry-basil-infused tequila
In a glass jar, combine 1/2 cup of sliced strawberries and 1/2 cup of fresh basil leaves with 1 750 ml. bottle of blanco tequila.

Seal the jar tightly and let sit, unrefrigerated, for 3 to 5 days. Shake daily.

Strain out the solids and rebottle the infused tequila.

Prep the fruit
Slice 1 cup of strawberries, and two limes into wheels.

In a punch bowl, combine the tequila, lime juice and agave syrup. Add the cubed ice, and stir with a ladle to mix. Top with the sparkling rosé.

Garnish the punch with 1 cup sliced strawberries and lime wheels from 2 limes.

Rim the punch glasses with the sea salt before serving (optional).

Comments are closed.