Rose Water Margarita

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If you’ve never had a rose water margarita, you’re missing out.
rose water margarita
I have definitely upped my cocktail game in the last year. So much so that I feel like I’m overpaying when I go out and order a drink. Which, hasn’t happened much to be honest.
A good margarita is hard to come by. I am always disappointed when I see or hear a taco joint is known for their margarita and then lo and behold — it’s a mix. Especially when it’s $10 or more. So I’m leery of ordering a margarita in a restaurant unless I know what I’m in for. I expect a mix in a chain Mexican restaurant. A place that sells tacos for $4 each? Not so much.
So I make a lot of margaritas at home. And I’ve gotten quite good at it if you ask me.
rose water margarita
This margarita is just as simple, but with the addition of rose water. What is rose water, you ask? It’s an extract made with roses. Like lavender, you don’t want too much or you’ll get something that tastes like soap. Or what you might imagine soap tastes like. So a tiny bit goes a long way here. Don’t try to pour from the bottle directly into your drink or you will get too much. An eyedropper helps.
For the rest, I don’t use the most expensive tequila, as I don’t think you can tell the difference here. So use your fave. Fresh lime juice. Always. And homemade simple syrup or agave, whichever I have. I’m partial to Grand Marnier over Triple Sec in my margaritas, but that’s just me.
Drink this with some chips and salsa, your favorite enchiladas, or even a pizza if that’s your thing. I’ve had plenty of margaritas with pizza so no judgment here.
rose water margarita

Rose Water Margarita

This rose water margarita is a perfect margarita with a twist — fragrant, floral rose water.
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Prep Time 1 minute



  • 2 ounces silver tequila
  • 1 ounce lime juice
  • 1 ounce orange liqueur such as Grand Mariner or Triple Sec
  • 1/2-1 ounce agave or simple syrup to taste
  • Drop rose water
  • Coarse sea salt optional


  • Salt the rim of your glass: rub a lime wedge on the edge of your glass. Dip in crushed sea salt. Fill with ice.
  • Put the remaining ingredients in a shaker with ice and shake for 10-15 seconds. Taste and adjust with more sweetener/lime juice.
  • Strain into prepared glass.
  • Serve immediately.


Storing leftovers: Make. Drink. Enjoy.
Sourcing: I use this rose water.
Pairs well with: Roasted Poblano Corn and Black Bean Enchiladas, Beyond Tacos, Roasted Tomato Tortilla Soup
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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