Our rhubarb margarita is perfect for patio season brunches or any day that needs a little sparkle. It's equal parts sweet and sour—and it's pink!
Instructions
1
Make the rhubarb simple syrup
2
In a large saucepan, combine the chopped rhubarb and water. Bring the mixture to a boil over high heat. Reduce the heat and simmer for 15 to 20 minutes or until the rhubarb is very soft and pale in color. Skim off any foam that rises to the surface and discard. Remove the pan from the heat. Editor's Tip: If you can, use fresh rhubarb instead of frozen—it's more vibrant in both color and flavor.
3
Strain and sweeten the syrup
4
Using a fine mesh strainer or cheesecloth, strain the mixture into another saucepan. Let it sit and drain thoroughly—this will yield the most juice. Measure the strained mixture (it should be about 3 cups). Stir in the sugar. Bring the mixture to a boil, then reduce the heat to medium and simmer for 5 to 10 minutes, stirring frequently until the sugar is fully dissolved. Remove from the heat and let the syrup cool completely. Transfer to an airtight container and refrigerate. Editor's Tip: Using cheesecloth will result in a clearer syrup.
5
Prepare your glass
6
Pour a thin layer of salt onto a small saucer. Rub a lime wedge along half the rim of a rocks glass, then dip the moistened edge into the salt to coat. Fill the glass with ice.
7
Shake your margarita
8
Fill a cocktail shaker with ice. Add the fresh lime juice, orange liqueur, tequila and 1/2 ounce rhubarb simple syrup. Shake well until the mixture is thoroughly chilled.
9
Strain, top and serve
10
Strain the mixture into the prepared rocks glass. Garnish with the lime wedge and serve immediately. Editor's Tip: For a layered look, drizzle a touch of syrup over the top instead of mixing it in. It'll sink beautifully.
