Ingredients

Scale

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

Instructions

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!

Notes

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

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