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Rhubarb limencello margarita
Tart and refreshing, these margaritas are naturally sweetened with rhubarb and agave.
SERVES
2
Ingredients
Rhubarb Syrup
- 2 cups chopped rhubarb
- 3/4 cup water
- 1/4 cup agave
Garnish
- 1/2 lemon, zested and sliced
- 1/4 cup kosher salt
- Ice
- Edible flowers
Assemble
- Ice
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons freshly squeeze lime juice
- 1/2 cup rhubarb syrup
- 1/4 cup + 2 tablespoons silver tequila
- 1/4 cup Limoncello
Directions
Rhubarb Syrup
- Combine the rhubarb, water, and agave in a medium saucepan and place over medium heat. Bring to a simmer then reduce the heat to medium-low, cover, and cook for 10 to 15 minutes or until the rhubarb has broken down.
- Strain the rhubarb syrup through a fine-mesh sieve over a bowl, pressing well with a spatula to remove as much liquid as possible. Discard the rhubarb pulp and set the syrup aside in the fridge to chill.
Prep Glasses
- Combine the lemon zest and salt in a shallow bowl. Run a lemon slice around the edge of two rocks glasses and dip part or the full-rim into the salt mixture.
- Add a few ice cubes to the glasses and set them aside along with the flower garnish.
Assemble and Serve
- Fill half a cocktail shaker with ice. Pour over the lemon juice, lime juice, rhubarb syrup, tequila, and Limoncello and shake well for 20 seconds to chill.
- Pour into the prepared glasses and garnish with flowers. Enjoy!
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