Introducing my favourite tipple…
I’ve always, always loved cocktails – it’s so much more enjoyable to slowly sip a delicious well-made drink, especially on long summery evenings. My favourite cocktail has to be a margarita; crisp, zesty, and available in endless delicious combinations.
Until recently, I wasn’t really a rhubarb fan – or maybe I was and I just didn’t realise it. Anyway, I’m a convert – it’s divine in drinks! I first discovered the Edinburgh Gin Rhubarb & Ginger Liqueur and I haven’t looked back since, it’s the perfect addition to gin cocktails (or added to prosecco!)
I bought some rhubarb cordial to DIY some cocktails at home, and ended up making a rhubarb margarita and I think I’ve found my drink. This is a seriously sexy combo.
I thought such picture perfect margs deserved some pretty glasses, so I found this set on Amazon (who needs Anthro, eh?) and they’re just what I wanted. The right glass makes a drink if you ask me!
I also use pink Himalayan salt for the rim, it adds a slight pink hue which is very ‘grammable – I had to buy a big pack of this salt as a shoot prop once and now I’m finding ways to get rid of it. Normal salt will absolutely be fine.
In terms of tequila, I’ve only just started branching out in to specialty territory but I’m really enjoying this one, admittedly I chose it because I liked the bottle, but the nectar is also very delish.
Now, on to the recipe! This makes two drinks, I like mine on the rocks with a salt rim but you do you.
For The Syrup
3 or 4 cups of chopped rhubarb
1 cup sugar
1 cup water
Juice of half a lime
Add the ingredients in to a saucepan and bring to the boil. Turn the heat down and simmer until combined (around 15-20 minutes), stirring as you go. The rhubarb should turn to mush when it’s ready.
Remove from heat, leave to cool and then strain in to a jug or glass bottle using a sieve. It should last in the fridge for a week or two.
For The Margaritas
100ml tequila
50ml cointreau
100ml rhubarb syrup (as above, or purchase this)
juice of two limes
Start by pouring salt on to a small plate, and then run half a lime along the rim of your glass. Run the rim of the glass through the salt and leave to one side. Do this for both glasses and then fill halfway with ice.
In a cocktail shaker, add a handful of ice and your margarita ingredients. Shake well until the cocktail shaker is cold to the touch, then strain evenly in to your salty glasses.
Garnish with a thin slice of rhubarb and a wedge of lime. Delicous!
Serve with guac and tortillas and you’re all set. What a combo! I suggest you also check out my salted passionfruit margaritas too.
Will you be making my rhubarb margs?
