… because what is life without good food?

Rosemary Rhubarb Margarita

with a smoky sweet & spicy rim

Rosemary Rhubarb Margaritas with Smoky Spicy Sweet Rim ~ Sumptuous Spoonfuls #Mexican #margarita #rhubarb #cocktail #recipe

It’s 8 am on a Saturday morning and I’m posting a margarita recipe. If my friend Russ gets wind of this, I’ll never hear the end of it. I made these margaritas yesterday afternoon for a cooking class celebrating Cinco de Mayo (a little late, but it’s always a good time for margaritas, right?). We had three kinds of margaritas to sample. By the time we got to the third one, we were calling in people to help us finish off the rest of it.

The favorite flavor of the three was this one. I didn’t quite expect that. I wasn’t sure how people would react to rhubarb margaritas, but they loved them! It’s the smoky sweet & spicy rim … along with the rosemary and the tart rhubarb. It all just WORKS!

Make the rosemary rhubarb mixer ahead of time, keep it in the fridge in a mason jar and you have yourself a party just waiting to happen. Just add friends!

Rosemary Rhubarb Margarita with Smoky Sweet & Spicy Rim

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: About 6 margaritas

Rosemary Rhubarb Margarita with Smoky Sweet & Spicy Rim


    For the rosemary rhubarb mixer:
  • 3 - 4 cups chopped rhubarb
  • 1 cup agave nectar
  • 1 cup water
  • a few sprigs of rosemary
  • For each margarita:
  • 1 shot tequila
  • a splash of triple sec
  • 2 shots rosemary rhubarb mixer
  • Juice of 1 lime
  • A bit of ice
  • For the Smoky Sweet & Spicy rim:
  • 1/4 cup sugar
  • 1 - 2 teaspoons powdered hot pepper (chipotle, chimayo or cayenne, more or less to taste)
  • 1/2 - 1 teaspoon salt
  • 1/4 teaspoon smoked paprika


  1. To make the rosemary rhubarb mixer, put the rhubarb, agave nectar, water and rosemary in a saucepan and heat to boiling over medium high heat. Reduce heat to a simmer and let cook for about 15 minutes or until the rhubarb has broken down and the mixture is syrupy. Let cool.
  2. To make a margarita, blend the tequila, triple sec, rhubarb mixer, lime juice and ice until smooth. Adjust ice if needed.
  3. Make the smoky sweet and spicy rim mixture by mixing all rim ingredients in a small bowl with a spoon. Pour out onto a plate or flat bowl. Rub a lime around the edge of the glass, then dip the glass in the rim. Pour the margaritas into the glass. Garnish with lime or rhubarb sticks if desired and enjoy!


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


This recipe was shared at Foodie Friends Friday and Let’s Get Real.

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5 Responses

  1. Ema

    Ummmmm…. Perfect!!!! 😀

    May 14, 2016 at 11:20 am

    • Ann

      No argument here! You’re going to love it, Ema. 🙂

      May 14, 2016 at 12:50 pm

  2. yummy looking drink!

    May 23, 2016 at 7:47 am

    • Ann

      Thank you Gaye … The smoky spicy rim is SO good with the tart sweet rhubarb.

      May 23, 2016 at 6:57 pm

  3. rosemary rubbarb margarita looks delicious, thanks for sharing with Hearth and soul blog hop, pinning and featuring on this week’s hop.

    May 23, 2016 at 8:15 pm