raspberry rose margarita
Shaking up this weekend because Easter and because pretty drinks make life feel more manageable sometimes.
I mean that innocently, as in we all deserve nice things during rough times – I’m not encouraging out-of-control drinking. Felt I had to clarify. For some of us, though, kicking back with a drink is a form of self-care, a luxury we don’t always afford ourselves.
I’ve not been my perkiest this week, and thus have been trying to surround myself with objects and events which give me hope and pleasure. I bought the prettiest ranunculus flowers at Trader Joe’s yesterday, have a vase of fresh chamomile on my dining table. I’m trying to cook nourishing meals that also soothe my soul, like chickpea meatballs, caesar pasta, and citrusy cupcakes and the like. Giving myself gentler space if I need it. I actually napped on Wednesday and I don’t usually do so except after long runs. It felt indulgent, but in a way that made me anxious, so I suppose the outcome isn’t quite what I wanted.
Regardless, the lesson I’m trying to implement is grace-giving. I’m hard on myself, and consider a lack of tangible productivity a waste of hours except, really, in the evenings. I like going to sleep accomplished. I like justifying a face mask with a hard day’s work prior. However, that’s a trap to which most Americans succumb, and a mindset I generally don’t love. Be productive, work hard, but make time for rest.
A lot to talk about on a humble cocktail post, but I figure someone might feel comforted in camaraderie. Reality right now is a touch wobbly. I hope to find equilibrium sooner than later.
Rose-Colored (Cocktail) Glasses
This light, beautifully hued Raspberry Rose Margarita is a lovely mate for your Easter spread. As with any margarita, the basic components remain: tequila, lime, sweetener (I use honey instead of agave, but you can swap if you wish), and orange liqueur. Add some fresh berries, a hint of rose water, and some mint leaves, and you’ve got a drink equal parts floral and fruity, with a big of a zing from the citrusy elements.
I start out with a lemon sugar rim, which is just sugar mixed with lemon zest. Gasp. Innovative. A bit of sparkle on a margarita is essential. Or not. You can leave it off if rimming isn’t your thing.
In a shaker, muddle mint, raspberries, lime juice, and honey. Agave is a perfect substitute if you don’t have or like honey; it’s traditional in a margarita anyhow. Then add the Cointreau, rose water, and tequila. Shake it up, strain into your glass, and enjoy.
Rose water is certainly another culinary tunnel into which I’d like to dive. It’s apparently common in Middle Eastern cuisine, and many of us know the skincare benefits of a spritz or two. Give it a spin, though, for your weekend Happy Hour. I bet you’ll surprise yourself!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
raspberry rose margarita
Ingredients
- 1/4 cup sugar
- 1 tbsp lemon zest
- 1/4 cup fresh raspberries
- 4-6 mint leaves
- 1 tbsp honey, or to taste
- 1/2 oz lime juice
- 1/2 oz Cointreau (orange liqueur)
- 1 oz rose water
- 2 oz tequila
Instructions
- On a shallow plate or bowl, sift together the sugar and lemon zest. Rub a lime or lemon wedge around the rim of a glass. Dip and swirl the rim into the sugar and gently shake off excess. You will have sugar leftover – more cocktails! Woohoo!
- In the bottom of a cocktail shaker, muddle the raspberries, mint leaves, lime juice, and honey until juicy. Add the Cointreau, rose water, and tequila. Shake with ice and strain into the prepared glass. Garnish with extra raspberries and mint leaves, as desired.
