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, these take well to a pitcher. So put away the shaker and make a small batch of them. Trust us, they’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