Who says you can’t have spring and summer all in one glass? Two warm-weather booze titans come together in this fun, fizzy punch of sparkling rosé and strawberry- and basil-infused tequila. Pro tip: Opt for a bubbly on the drier side to keep the flavors from leaning too sweet.
- 10 oz Strawberry-basil-infused blanco tequila*
- 5 oz Fresh lime juice
- 4 oz Agave syrup
- 1 bottle Sparkling rosé (750 mL)
- Garnish: Sliced strawberries
- Garnish: Lime wheels
- Garnish: Rose salt**
In a punch bowl, combine the tequila, lime juice and agave syrup.
Add cubed ice, and stir with a ladle to mix.
Top with the sparkling rosé.
Garnish with 1 cup sliced strawberries and lime wheels from 2 limes.
Rim punch glasses with rose salt before serving (optional).
*Strawberry-basil-infused blanco tequila: In a glass jar, combine 1/2 cup sliced strawberries and 1/2 cup fresh basil leaves with 1 750 mL bottle blanco tequila. Seal jar tightly and let sit, unrefrigerated, for 3-5 days. Shake daily. Strain out solids, and rebottle the infused tequila.
** Rose salt: Add 4 tbsp sea salt and 1 tbsp dried rose buds to a mortar and pestle, and gently grind. Place on a small plate for rimming.