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Sparkling Raspberry Senorita Margarita in rose sugar rimmed glasses with pink umbrellas on a gray plate, El Jimador tequila bottle in background

Sparkling Raspberry Senorita Margarita

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  • Author: Aberdeen
  • Total Time: 5 minutes
  • Yield: Serves 2


Perfect for date night or girl's night with an extra festive rose sugar coated rim, jazz up your classic margarita with some raspberry lemonade, freshly squeezed lemon juice, and a splash of Prosecco. No blender required!


Units Scale
  • 4 ounces Reposado tequila
  • 2 ounces Cointreau (you can also use triple sec)
  • 1 ounce fresh lemon juice
  • 2 ounces raspberry lemonade
  • Optional: 1/8 to 1/4 teaspoon rose water
  • Agave nectar or simple syrup to sweeten, as desired
  • Prosecco
  • 4-5 dried rose buds, roughly minced and 2 tablespoons granulated sugar for glass rims
  • Fresh raspberries, lemon slices for serving


  1. Mix sugar and rose buds in a shallow bowl or plate until completely combined. Run a lemon slice along the rim of your margarita glasses. Dip the rims of each glass into the sugar mixture to coat. Set aside.
  2. Mix tequila, cointreau, raspberry lemonade, lemon juice, and rose water if using together in a cocktail shaker. Shake until combined.
  3. Taste and add sweetener as desired. Start with a small amount, 1/4 to 1/2 teaspoon. Mix after each addition and taste again (I prefer mine with little to no sweetener but most people like a touch of sweet).
  4. Fill rose sugar rimmed glasses with ice. Pour the margarita mixture in the cocktail shaker over the ice. Top with Prosecco as desired. Garnish with a lemon slice and fresh raspberries. Serve immediately.
  • Prep Time: 5 minutes