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vibrant pink cocktail set on a pink salt block with lim wedges scattered around

Rhubarb Margarita

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 1¼ hours
  • Cook Time: 15 minutes
  • Total Time: 1½ hours
  • Yield: 18 cocktails 1x

Description

Tart, refreshing, and naturally sweetened, these Rhubarb Margaritas are perfect for spring and summer. Plus, requiring just 7 ingredients, these are easy to make too!


Scale

Ingredients

Rhubarb Syrup:

12 ounces chopped rhubarb (fresh or frozen)

1 cup water

½ cup light agave syrup

¼ teaspoon orange blossom water

Rhubarb Margarita:

2 ounces fresh lime juice

2 ounces rhubarb syrup

1 ½ ounces tequila

1 ounce orange liqueur (such as Grand Marnier)

Margarita salt, rhubarb stalks, and lime wedges for garnish


Instructions

Rhubarb Syrup:

Combine rhubarb, water, and agave in a saucepan over medium-high heat, bring to a simmer, then reduce heat to medium, cover, and cook 10 minutes. Off heat, stir in orange blossom water, cover, and let cool to room temperature. Press mixture through a fine mesh sieve. Transfer syrup to a container with a tight fitting lid and refrigerate until needed. (Reserve the rhubarb pulp to top waffle or pancakes, stir into yogurt and oatmeal, or top ice cream with.)

For 1 Rhubarb Margarita:

Run a lime wedge along the rim of a rocks glass, dip rim in salt then fill glass with ice. Lime juice, rhubarb syrup, tequila, and liqueur in a cocktail shaker, fill with ice and shake until thoroughly chilled. Strain into prepared glass, garnish with lime wedges and rhubarb ribbon; serve.

For a batch of Rhubarb Margaritas (4–5 margaritas):

Run a lime wedge along the rim of four or five rocks glass, dip rims in salt then fill glasses with ice.

Whisk together 1 cup (8 ounces) lime juice, 1 cup (8 ounces) rhubarb syrup, ¾ cup (6 ounces) tequila, and ½ cup (4 ounces) liqueur in a pitcher.

Pour into prepared glasses, garnish with lime wedges and rhubarb ribbons; serve.


Notes

The syrup makes about 1¾ cup syrup which will make 8–10 drinks, depending on how big they are!

Store the syrup in a container with a tight-fitting lid in the refrigerator for 1½–2 weeks.