Champarita Recipe

Rim the glass

Pour coarse salt (or Tajín) onto a small plate. Run a lime wedge around the rim of a rocks or coupe glass to moisten, then dip the rim into the salt to coat evenly. Set glass aside.

Combine cocktail ingredients

In a cocktail shaker, add blanco tequila (2 oz), fresh lime juice (1 oz), Cointreau (1 oz), agave syrup (0.5 oz) and 2 dashes of orange bitters. Fill the shaker with ice (enough to nearly fill).

Shake

Secure the shaker and shake vigorously for about 12–15 seconds until the outside of the shaker feels very cold and slightly frosted.

Strain

Double-strain the mixture into the prepared salt-rimmed glass over fresh ice (if serving on the rocks) or without ice if serving up in a coupe. Use a hawthorne strainer and fine mesh strainer for a smooth texture.

Add the Chandon Rosé

Open the 187 ml Chandon Rosé mini bottle. Gently pour or invert the mini bottle into the glass so the sparkling rosé tops the margarita. You can pour about half the mini (roughly 3–4 oz) for a lighter fizz, or release the entire bottle for a more pronounced rosé presence. If you prefer, serve the bottle upright alongside the glass for guests to top themselves.

Garnish and finish

Float or place a lime wheel on the rim or in the drink as garnish. If desired, give the drink a gentle stir with a bar spoon to integrate the rosé lightly without flattening too much carbonation. Serve immediately while sparkling.