Rhubarb Margarita
A sweet-tart Margarita with homemade rhubarb syrup, giving the classic a fresh, pink summer twist.
Ingredients
- Blanco tequila45 ml
- Orange liqueur30 ml
- Lime juice, freshly squeezed30 ml
- Rhubarb syrup25 ml
- Salt, to salt the rim of the glass (optional)1 pinch
- Lime, to garnish (optional)1 wedge
- Soda water, for a lightly sparkling finish (optional)top up
Method
- Make the rhubarb syrup by simmering chopped rhubarb with water and sugar for 10–15 minutes, until the liquid is clear pink and the rhubarb is soft.
- Strain the syrup through a fine sieve and let it cool completely.
- Moisten the rim of a Margarita glass with a lime wedge and dip it in coarse salt.
- Fill the glass with ice cubes and set it aside.
- Add the tequila, orange liqueur, fresh lime juice and rhubarb syrup to a shaker with plenty of ice.
- Shake hard for 15–20 seconds, until the shaker is ice cold on the outside.
- Strain over the fresh ice in the prepared glass.
- Garnish with a lime wedge and, if you like, top with a splash of soda water for a light fizz.
About this drink
The Margarita is one of the most recognisable shapes in the cocktail world, and it takes a seasonal Nordic touch well. Rhubarb grows in almost every Scandinavian garden, and its sharp acidity pairs surprisingly well with the earthy sweetness of tequila and the bite of lime. Rhubarb syrup is usually kept for cordials and lemonade, but here it carries a whole cocktail.
