Look look look, here’s how it is: On a warm, sunny afternoon, there are plenty of things that make our day, which is already great by definition of being warm and sunny, perfect—we extol plenty of these things on the regular, as you may have noticed. Basically, if you put them all together, they would create some kind of blackberry-tomato-flavored barefoot-hammock-swinging-ice-cream-slinging day. And once the sun went down, there would also be fireflies (obviously). And a fire pit. And so many stories that the evening rolls into midnight just like that. Because in our hearts and brains, this is what constitutes a Really Good Day. And all the while, from oh, let’s say whatever time you consider a-ok for a cocktail until sunrise, there should be friends in our yard and margaritas in our hands. And those margaritas should be rhubarb-flavored—tart and tangy and sweetly rosy.
You should know, that around midnight, margaritas become Midnight Margaritas… which means there’s usually some of this.
Rhubarb is such a natural addition to margaritas because of its fruity tartness, but it also adds that element of surprise that makes a drink or a dish truly awesome. The fact that it rosies up the drink with gorgeous color doesn’t hurt either. Let’s face it, it’s hard to drink something pink and not be pretty happy about it—especially when the color is totally and completely natural.
The rhubarb syrup that goes in the drink replaces simple syrup. It can be stored in a jar in your fridge and added to lemonade or sorbet or whatever you like.
Great. Now you know how we’re going to be spending the next few months. So, come on over already and bring a pitcher of these, will you? We’ve already finished ours.
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Makes 1 margarita—multiply by as many drinks as you like to make a pitcherful
Don’t use a smoky tequila here. Silver tequila is has a clean finish that doesn’t cloud the rhubarb and citrus flavors.
– Ice cubes
– A cocktail shaker OR a pitcher and a long spoon to stir everything up if you’re making a big batch
– 2 oz silver tequila
– 1/2 oz orange liqueur (we like Combier Triple Sec) + a little in a shallow bowl to dip the rim of your glass so the salt sticks
– 2 oz rhubarb syrup (see next recipe below)
– 1 oz fresh lime juice
– 1/2 oz fresh lemon juice
– Coarse salt to rim the glass
* Pour a little orange liqueur into a shallow bowl and some coarse salt into another bowl/plate. Dip and roll the rim of your glass(es) first in the liqueur so that the edges and a little of the side are good and coated, and then in the salt.
* If you’re just making one to a couple drinks, pour all ingredients in a cocktail shaker filled with ice. Shake and strain into your glass(es). Serve on the rocks, if desired.
* If you’re making a big batch, pour all ingredients into a pitcher and stir well. Pour into glasses filled with ice.
Makes about 2 cups
– 2 pounds rhubarb, chopped, any leaves removed and discarded
– 1 1/3 cup granulated sugar
– 1 1/3 cup water
* Add all 3 ingredients to a skillet. We like to use a shallow, wide pan so that the rhubarb is all sitting in the sugar water from the start.
* Bring to a boil, then reduce to a low simmer for 12–15 minutes. The rhubarb should be tender enough to mash easily.
* Turn off the heat and let mixture cool to room temperature.
* Strain into a jar or bowl using a fine mesh sieve. Store in the fridge until ready to use.
© 2015 Lee and Lou Cook. All Rights Reserved.