To continue my recipes for cinco de mayo I of course had to make some margaritas! I have been making margaritas since I was old enough to use the blender. My parents for some reason thought it was a good idea for a twelve-year-old to make their margaritas. I of course never drank them and it was the only drink they would have me make. Whatever their reasoning was, I became a margarita maker extraordinaire.
Back then I only made the traditional margarita. A traditional margarita is a classic for a reason and I have always been a fan of not messing too much with classics.
I have especially seen some strange margarita recipes with everything from turmeric to chili powder in them. I personally think these stray a little far from the flavors of the classic margarita. Even some margaritas with fruit in them I think get a little too sweet for my taste.
I was pondering the different margaritas and how I would like to mix it up without straying too far from the classic when rhubarb popped into my mind. I am a HUGE fan of rhubarb. It’s nice and tart but can easily be sweetened, it’s also in season right now. So I decided to give it a go!
The result is amazing! I have to say I was pleasantly surprised how good these turned out. I loved how the tartness of a margarita wasn’t lost and yet you get just the right amount of rhubarb flavor. These margaritas will definitely be a hit and I will be making them all summer long!
Notes
*To make 4 servings use measurements as followed
1 cup rhubarb purée
½ cup lime juice
¾ cup tequila blanco
½ cup orange liqueur
Ingredients
Rhubarb Purée
- 3 large stalks rhubarb, ends removed, diced into 1 inch cubes
- 1 cup water
- ½ cup blue agave
Margaritas
- ¼ cup rhubarb purée
- 2 tablespoons fresh lime juice
- 1 ½ ounces tequila blanco
- 1 ounce orange liqueur
- coarse sea salt
- lime wedge
Instructions
Make the purée
- In a small saucepan combine diced rhubarb, water, and agave. Bring to boil and then reduce to simmer. Simmer for 10 minutes.
- Remove mixture from heat and let cool completely (place in refrigerator to speed up the process).
- Once cooled, add mixture to a blender and blend until smooth.
Make the margaritas
- Run a lime wedge around the rim of a glass and then dip onto a plate with coarse salt so salt sticks to the rim.
- In a cocktail shaker combine all ingredients along with 5-6 ice cubes. Shake well.
- Pour over ice, garnis with a lime wedge, and serve immediately.
[…] into the store a couple of weeks ago and saw huge amounts of it waiting for me to turn it into rhubarb margaritas and whatever else I […]