Recipe for Rhubarb Margarita with Ginger Salt Rim. A delicious rhubarb cocktail for Spring or Summer.
- 2 parts good quality Tequila
- 1 part Cointreau or Triple Sec
- 1 part Rhubarb Syrup (recipe follows)
- 1 part fresh rhubarb juice (see below)
- 1 tsp fresh lime juice (optional)
- a handful of ice cubes
- lime slices to decorate
- a saucer of fine salt, with no additives
- a generous pinch of ground ginger
- 100g/ half a cup white sugar
- 125ml/half cup water
- 3 large stalks of rhubarb
- a thick piece of fresh ginger, about 2.5cm/1″
Rhubarb Juice (makes 1 portion)
- half a rhubarb stalk
- half a tsp water
A cocktail shaker would be great, if not, just stir it all up well in a glass.
- Cut up the rhubarb stalks into about 5cm/2″ pieces.
- Grate, chop or pound the ginger, don’t peel it, just scrub it clean.
- Place everything into a small saucepan and bring to boil. Then simmer for 10 minutes, by which time, the rhubarb would be very soft and pulpy.
- Strain the syrup into a clean jug, pushing down the rhubarb to extract as much of the flavour as possible. For a clearer margarita, don’t squash down, just strain the liquid through.
- Leave to cool. You can place it in the fridge, if you like.
- If using a juicer, just juice the stalk.
- If using a chopper, cut up the stalk into 3 pieces and blitz in the chopper.
- Strain, squeezing out all the liquid.
Salt and Ginger Rim
- Mix the ginger and salt together and place in a saucer.
- Run a lime slice all around the rim of a glass.
- Dip the glass rim into the ginger flavoured salt, coating well.
- Place everything in a shaker, and pour into the glass, minus the ice cubes.
- Serve with a slice of lime on the rim.
- Pour the rhubarb syrup into the glass.
- Mix everything else in the shaker and pour over the syrup very slowly. You could do it over a spoon if you like, but it shouldn’t be necessary, given the density of the syrup. This second method will create the layers as you see in the image. Serve with a little straw or shaker, with a lime on the rim.
Total time does not take into account the cooling down of the rhubarb syrup.
- Category: Drinks
- Cuisine: Mexican/British Fusion