Call me bougie but chugging down cheap beer is not a good time for me at a tailgate…or anywhere for that matter. Even in my college days, I just couldn’t get down with the whole beer thing. I have slowly but surely come around to craving a Blue Moon every once in a while with my pizza, but for the most part I prefer a glass of wine or a cocktail. Although wine is not the norm while watching football a good cocktail can be a great way to add a little somethin’ somethin’ to an other-wise, frat boy, bro-ed out tailgate party. So, I added a little “flair” if you will to your standard margarita. The Champagne Margarita is the perfect tailgate upgrade that is the marriage of “I’m here for the football” and “I am here to socialize”.
This champagne margarita is a perfectly balanced marg! Not too sweet but still can satisfy a sweet tooth like mine, and not too sour, but still “manly” enough for my hubby to enjoy.
I definitely had to take my champagne margarita on the back porch to enjoy in this awesome fall weather we are having. Although the Texans are off to a rocky start, I wanted to represent in my navy and red in one of my favorite new tees from Cents of Style. These tees can be tailored to your team’s colors too!
- 3 oz. Tequila
- 2 oz. Freshly squeezed lime juice
- 1 oz. Simple syrup
- 1/2 to 1 tsp. Orange liqueur
- Dry champagne or sparkling wine
- Fresh lime juice to rim the glass
- Margarita salt or Kosher salt for rim
- Ice cubes
- 1 cup White sugar
- 1 cup Water
- To make a simple syrup combine sugar and water in a small saucepan over medium-high heat and whisk to dissolve sugar. Bring to boil then remove from heat and cool. Store in airtight container in the fridge, up to one month.
- For the champagne margarita, prepare your glass by rimming your glass with a lime then dipping the rim with lime juice in a shallow bowl or plate with your salt.
- Combine tequila, lime juice, simple syrup, and orange liqueur in a cocktail shaker with plenty of ice and shake.
- Pour over ice into prepared glass and top with champagne (about 2-4 tablespoons) but it's up to your taste.
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