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Test Kitchen Approved

Turkish Rose Margaritas

Turkish Rose Margaritas

Turkish Rose Margaritas

Recipe By Brit Schremmer—The Best Revenge Kitchen


2 servings

Recipe By Brit Schremmer—The Best Revenge Kitchen

When you want to knock your guests' socks off with an impressive cocktail, make this.


For simple syrup:

1 cup water

½ cup honey

For rim:

For margaritas:

6 fl. oz. silver tequila

4 fl. oz. lime juice

4 fl. oz. simple syrup

Savory Spice ingredients in this recipe

  • Coarse Pink Himalayan Sea Salt

    This pink salt is believed to be quite possibly the most ancient of all sea salts. Dried up ancient oceans have left salt beds hundreds of feet dee...

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  • Pakistan Rose Petals

    Pakistan Rose Petals are dried rose petals, or rose buds, that are typically used in recipes for an added visual flair or aromatic essence (much li...

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  • Honey Powder

    Honey powder, like liquid honey, can be used as a sweetener or flavoring. In powder form, the consistency is much easier to maintain, making it per...

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  • Rose Water

    Have you ever tried using Rose Water for baking? Culinary rose water is similar to rose extract, except less concentrated. Rose water flavor is com...

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Step 1: Prepare simple syrup

In a small pot, bring water to a boil. Remove from heat, add honey, and stir until honey is dissolved. Allow syrup to cool completely before use. Store in an airtight container in the fridge. Syrup will last up to 2 weeks.

Step 2: Prepare rim

Using a mortar and pestle or similar, roughly grind Coarse Pink Himalayan Sea Salt. Add Pakistan Rose Petals and continue to grind until petals are powdered. Stir in honey powder. Spread mixture in an even layer on a small plate. Dip rims of two glasses in lime juice or water and then in salt mixture to generously coat rims.

Step 3: Mix margaritas

In a cocktail shaker, add silver tequila, lime juice, simple syrup, and Rose Water. Add a handful of crushed ice, seal shaker, and shake vigorously for 30 seconds. Strain into two rimmed glasses. Serve up or over ice.