Make Champagne Margarita at Home (Perfectly Sour and Sweet)

This champagne margarita is the perfect balance of sweet and sour, robust but dangerously simple to drink, with just the right amount of fizz.

Make a big batch of these champagne margaritas and you’ll be everyone’s new best buddy at your next get-together.

I got a push present for myself.

I used to think that push presents were odd because… isn’t the baby the push present? All I want to do is meet little Leo (did I mention we named him?). We gave him a name!)

And if O gave me a pair of earrings at the same time, I’d likely forget about them for another six months. Or at least that’s what I’ve heard about infants and their needs.

But, yeah, I changed my mind while O and I were on our babymoon, a four-day cruise out of New Orleans, which was quite relaxing, right?

They did, after all, have a duty-free liquor store on board with fantastic pricing on select bottles, and I saw a 1L bottle of Patron Reposado.

I’m a tequila connoisseur. Tequila is, by far, the best liquor in my opinion, because whiskey tastes hollow as if something is wrong with it, vodka tastes like it should be cleaning the scrape on my knee, and gin–don’t even get me started on gin–tastes like Christmas but in a bad way, and rum tastes silly like cheap booze cruises, and what else is there?

I’m talking about the bar essentials because once you add St.

Germain, all bets are off, but tequila, well, tequila. Tequila, on the other hand, is a different story, and it’s the only booze I can drink on the rocks (and genuinely enjoy–did I ever drink bourbon on the rocks to impress boys?

Yes. Aren’t I glad those days are behind me? Yes, It’s even on the list of things to bring to the hospital. Maybe not, but a bottle of champagne certainly is!

When you combine my love of tequila with my horse-like obsession with salt and my desire for robust flavor in almost everything, margaritas are a perfect fit.

I had a champagne margarita at a nearby restaurant a year or two ago, and I enjoyed the lightness and sparkling that the champagne topper imparted.

And yet, almost a year ago (almost! ), I’ve been craving a re-creation of the champagne margarita for a long time (at least 8 months!).

While I enjoy a glass of wine now and then, tequila doesn’t quite cut it for me, so I’ve been hankering for a re-creation of the champagne margarita for a long time.

So I felt a batch would be wonderful for Father’s Day because my father is just as passionate about tequila, margaritas, and champagne margaritas as I am, and he’s unapologetically, painfully honest (which is terrible for a teenage girl’s self-esteem but great for recipe creation!).

They were excellent since I took a traditional margarita and simply topped it off with bubbly. Of course, I had a drink and can confidently back up these statements.

The champagne just barely cuts through the margarita’s acidity without adding any extra sweetness, and it offers slight carbonation that wonderfully lightens the texture.

They’re quite simple to prepare and far more elegant than your ordinary ‘rita, and I think you’ll adore them. And if you don’t, you’re a freak who needs to be gimmed.

Champagne Margarita

A perfectly balanced margarita with a sparkly champagne topper—not too sweet, nor too sour.

Ingredients

• 3 ounces tequila
• 2 ounces freshly squeezed lime juice
• 1-ounce simple syrup, recipe follows
• 1/2-1 tsp orange liqueur
• Dry champagne or sparkling wine, to top
• Fresh lime juice, to the rim
• 1 pinch of Kosher salt, to the rim
• 5 Ice cubes
• 1 cup white sugar
• 1 cup water

Instructions For Champagne Margarita

1. To make simple syrup, add sugar and water in a small saucepan and whisk to dissolve sugar over medium-high heat. Bring to a boil, then turn off the heat and set aside to cool. Refrigerate for up to one month in an airtight container.
2. To prepare a champagne margarita, follow these steps: Get your glass ready. Pour fresh lime juice into a shallow bowl or plate large enough to dip your margarita glass in, and kosher salt into a separate shallow bowl or plate. Dip the rim of the glass in lime juice, then in kosher salt, before filling it with ice. In a cocktail shaker with plenty of ice, combine the tequila, lime juice, simple syrup, and orange liqueur. Shake vigorously. Pour over ice in a prepared glass and top with champagne—about 2-4 tablespoons should suffice, but it’s all up to personal preference!

Notes

• In a prepared glass, pour over ice and top with champagne.

Nutrition Information

Serving: 2g, Calories: 501kcal, Carbohydrates: 104g, Protein: 1g, Fat: 1g, Sodium: 30mg, Potassium: 33mg, Sugar: 101g, Vitamin C: 13mg, Net Carbs: 104g