Blame It On the Rosé
Tequila and rosé seem like an improbable pairing. Rosé is generally pretty chill. A light, crisp loner, she likes to fly solo in the glass. Tequila has her quiet, sipping moods, but if there’s a party, she’s always the first to jump in the mix — she can be a little wild, truth be told. And yet, in this cocktail they’re fantastic together, proving the old adage that opposites attract.
The rosé is used in a simple syrup, which makes it a little more sociable. In the cocktail, it tames the bitter side of the lime and grapefruit juices. When you take a sip, it tastes like a very refined, almost classic, sweet-tart margarita — but then there’s a lingering rosé finish. It’s lovely and a wee bit dangerous. (They go down like fruit punch. If you drink too many, blame the rosé. That’s what tequila would do.)
Our tip: Like margaritas everywhere, this one takes well to a pitcher. So if you’ve got guests coming for Cinco de Mayo, put away the shaker and make one, big batch of them. Trust us, it’ll go quick.
Sel de gris
Grapefruit, for the wedge and peel
½ oz fresh lime juice
½ oz fresh grapefruit juice
¾ oz rosé syrup
½ oz triple sec
1 ½ oz blanco tequila (Patrón Silver)
- Pour enough salt onto a small plate to rim a glass.
- Run a grapefruit wedge along the rim of a glass, and then dip the glass in the salt, and set it aside.
- Pour all the liquid ingredients into a cocktail shaker. Add ice and shake.
- Add ice to the glass, and strain the cocktail over it.
- Garnish with a grapefruit peel twist — and enjoy!
4 oz rosé wine
4 oz granulated sugar
- Combine the rosé and sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved, and then remove it from the heat, and set aside to cool.
- Rosé syrup will keep for two weeks in the fridge.
Recipe source: Yes Way Rosé