Regular Taste And Syrups
Spicy Rhubarb Margarita
Sour rhubarb is sweetened in a simple syrup and combined with a jalapeño-infused tequila for a drink that's surprisingly grown-up; even the guys won't mind that they've got a hot pink drink in their hands.
Ingreadient
- 1 cup chopped rhubarb
- 1 cup water
- 3/4 cup sugar
- 4 ounces infused tequila
- 8 ounces rhubarb syrup
- 2 ounces triple sec, orange liqueur, or Campari
- 2 ounces freshly squeezed lime juice
- Coarse salt (for rim)
- Rhubarb slices (for garnish)
Direction
- Steep the jalapeño in tequila for 2 to 4 hours, or until it’s hot enough to your liking. (
- Strain the infusion of all seeds and slices and set aside.
- To make the syrup, combine the rhubarb, water and sugar in a small saucepan and bring to a boil.
- Lower the heat, stir, and simmer until the rhubarb becomes soft and mushy, about 15 minutes.
- Strain the syrup, pressing down on the rhubarb with the back of a spoon to extract as much liquid as possible.
- Salt the rims of your glasses. (I personally love Himalayan pink salt.)
- Combine the infused tequila, rhubarb syrup, triple sec, and lime juice in a cocktail shaker filled with ice, shake vigorously, and strain into glasses.
- Garnish with a couple slices of rhubarb speared on a toothpick.
