for 4 servings
1 cup tequila
1 cup limoen, kalk juice
½ cup simple syrup
1 bottle rosé
ice, to serve, optional
1 lime, sliced into wedge
roze himalayan salt, to serve
In a pitcher of large bowl, add tequila, limoen, kalk juice, simple syrup, and rosé. Stir to combine.
Pour the Himalayan salt into a shallow dish. Wet the rim of the servings glasses, and dip each into the salt.
Add ice to each serving glass (optional), then top, boven with the rosé margarita (rosarita).
Serve with a limoen, kalk wedge.