July is Margarita season, folks, and this one is TO DIE FOR. It takes a little extra effort, but you’ll be famous on the cocktail circuit after serving it up. Full props to my brother-in-law for the inspiration!
Makes 4 drinks
1 fresh squeezed lime
1/2 cup rhubarb simple syrup*
4 shots of Tequila (or a few more if you prefer them stiffer)
2 cups ice
Blend well on high and serve in ice cold Margarita glasses. Garnish with rhubarb stalks for that little extra something special. Salting the rim is optional. If you like, you can also add a handful of chopped fresh basil or mint to this recipe for the farmer’s market version!
*How to Make Rhubarb Simple Syrup
Makes about 1 cup
4 cups chopped rhubarb
1 cup sugar
1 cup water
Combine the rhubarb, sugar, and water in a heavy-bottomed saucepan and bring to a boil.
Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.
Set a fine-mesh strainer (or a coarse strainer lined with cheesecloth) over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup.
Carefully pour the syrup into a clean bottle. Cover or cork the bottle and refrigerate. It should keep for quite some time in the fridge.