Watermelon Rosé Margaritas.
I know what you’re thinking!
Do I know how to make (err, drink) anything other than a margarita?!
The answer would be yes. And no.
Or why would I want to?
One of my all-time favorite margaritas, if not my absolute favorite, is my watermelon mint marg in Seriously Delish. Also, sidebar, I loooathe the abbreviation “marg.”
Sometimes I’m a lazy millennial and therefore shorten the word thanks to the internet.
So last week I was about to make my watermelon mint margarita and it was between that or a glass of rosé. And I realized that, um, hello, I didn’t really have to CHOOSE. I could have a combination of both, right in the same glass. Is this the same thought that instagram had when they decided to create their own snapchat? Probably.
I think that I thought it would be okay since a few months ago, I made these champagne mojitos and LOVED them. They were so fantastic (and had a homemade champagne syrup!) that I knew the flavor would be spot on.
Plus, watermelon! It doesn’t get much better than that in August when it’s 95 degrees. See also: I might have a small (read: large) watermelon pizza problem.
Can we discuss watermelon rosé syrup that is going to come out of your kitchen in, oh, say, five minutes? You better get a straw.
The best, albeit not important at all, part of these drinks? The peach ice cubes! I used frozen peach slices again (like I did with the pineapple peach agua fresca) to keep the drinks cool along with some crushed ice.
Here’s the deal: I obviously have a thing for pretty things. Pretty drinks? I’m sold and I’ll probably order it anyway even if you tell me it tastes terrible, because it’s 2016 and beautiful pictures trump everything else in life. There can always be a second cocktail anyway, right? But here, this drink not only IS pretty, it TASTES pretty.
Does that make sense? It tastes sophisticated and beautiful and summery and fresh. Like you’re sitting out on a patio watching the sunset, but it’s at a stunning resort and not your own backyard while you’re toddler shovels up the newly laid mulch and then tries to eat flowers and your husband throws away the last bit of guacamole because he thought you were finished, but you WEREN’T.
Thank goodness for rosé margaritas.
- coarse salt for the rim
- 2 ounces silver tequila
- 1 1/2 ounces Grand Marnier
- 1 ounce fresh lime juice
- 2 ounces watermelon rosé syrup, recipe below
- 2 ounces watermelon juice
- 2 ounces rosé wine
- frozen peaches, for serving
- lime wedges, for serving and garnish
- melon balls, for garnish
- 1/2 cup rosé wine
- 1/2 cup fresh watermelon juice
- 1 1/4 cups sugar
- Note: to make the watermelon juice, I place a cup or two of fresh watermelon cubes in a blender and blend until pureed. Strain the liquid through a fine mesh strainer into a cup – and you have watermelon juice!
- Place the salt on a plate. Rim a glass with a lime wedge and dip in the salt to coat. Fill the glass with crushed ice.
- In a cocktail shaker with ice, add the tequila, grand marnier, lime juice, syrup and watermelon juice. Shake for 30 seconds. Pour mixture into the glass, then top it off with the rosé wine. Add a few lime wedges and melon balls for serving. Drink up!
- Combine the rosé, juice and sugar in a saucepan over medium heat. Bring to a boil while whisking constantly until the sugar dissolves. Turn off the heat and let the mixture cool to room temperature, it will thicken slightly. You can store this in the fridge for a few weeks!
No, really though, I can’t get over the guac.