Strawberry Rhubarb Margarita
There are lots of contrasting flavors in this margarita. Strawberries, rhubarb, lime and tequila … it’s a match made in heaven, right? I just couldn’t help myself. After my daughter used up all the first batch of Strawberry Rhubarb Simple Syrup on her Italian cream sodas, I just HAD to make another batch so I could experiment with it too. A margarita was just waiting to happen.
It’s a respectable margarita, with good flavors going on. I used a sugar rim, but I think I really would have preferred a salty rim, because sugar on the rim was just too much sugar for me. I am not partial to things that are over-the-top sweet. I want some contrasting flavors going on.
In my bartending days at Chichi’s, I mixed many a margarita. All of their margaritas were based on the standard Chichi’s margarita mix. I did get to mix up the standard original margarita sometimes, in a huge plastic barrel. Mixing up several bottles of tequila with sweet n sour and triple sec … oh the scent of that huge batch of margaritas was intoxicating all on its own!
This margarita skips the sweet & sour in favor of the strawberry rhubarb simple syrup, then adds real lime juice to give it an authentic margarita taste.
- 3 cups chopped rhubarb
- 1 cup chopped strawberries
- 1 cup water
- 3/4 cup sugar + 2 teaspoons lemon or lime-flavored liquid stevia (or use 1 cup of sugar total)
- 1 oz. Strawberry Rhubarb simple syrup
- 1 oz. tequila
- 1/2 oz. Grand Marnier, Cointreau or triple sec
- Juice of 1 - 2 limes
- A splash of club soda
- To make the syrup: put the rhubarb, strawberries, water, sugar, and stevia in a medium saucepan and heat over medium high heat to boiling. Reduce heat to a simmer and let cook for about 15 minutes or until the fruit is broken down and very soft and the mixture is syrupy. Remove from heat and let cool.
- Strain the mixture through a cheesecloth or fine-meshed sieve to strain out the fruity chunks and retain the syrup. Put the syrup in the fridge (or freezer!) to cool.
- At margarita time, pour some salt or sugar (your choice) on a plate. Rub the rim of each margarita glass with lime, then dip in the salt or sugar to make a nice rim, rolling the glass to make sure the rim is all the way around the glass. Tip the glass over and carefully add ice to fill most of the glass, then pour the simple syrup, tequila, Grand Marnier, and lime juice over. Add a lime wedge or two to the glass to allow the oils from the lime to seep into the drink. Top with a splash of club soda and garnish with strawberry, lime and/or a stick of rhubarb.
For a gluten free margarita, be sure to use gluten free liquors.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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