Rosemary Rhubarb Margarita
with a smoky sweet & spicy rim
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!
- 3 - 4 cups chopped rhubarb
- 1 cup agave nectar
- 1 cup water
- a few sprigs of rosemary
- 1 shot tequila
- a splash of triple sec
- 2 shots rosemary rhubarb mixer
- Juice of 1 lime
- A bit of ice
- 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
- 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.
- To make a margarita, blend the tequila, triple sec, rhubarb mixer, lime juice and ice until smooth. Adjust ice if needed.
- 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/
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