Rhubarb Margarita: Difference between revisions
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| Line 15: | Line 15: | ||
* 2 ounces tequila | * 2 ounces tequila | ||
* 1 ounce Cointreau | * 1 ounce Cointreau | ||
* 1 | * 1 1/2 ounces rhubarb simple syrup | ||
* 2 ounces fresh lime juice | * 2 ounces fresh lime juice | ||
Revision as of 00:29, 11 May 2020
| Summary | |
|---|---|
| Prep time | 5 min (after syrup is made) |
| Cook time | ~20 minutes (for the syrup) |
| Source | Lunds & Byerlys |
| Yield / serves | 1 serving |
| Rating | (unrated) |
Ingredients
For the rhubarb simple syrup:
- 4 cups chopped rhubarb
- 1 cup sugar
- 1 cup water
For the margarita:
- 2 ounces tequila
- 1 ounce Cointreau
- 1 1/2 ounces rhubarb simple syrup
- 2 ounces fresh lime juice
Preparation
Combine the chopped rhubarb, sugar and water in a pot. Bring to a boil and simmer for 20 minutes. Strain and pour into a sealable container. Store in the refrigerator until ready to use.
To make the margarita, combine tequila, Cointreau, simple syrup and lime juice in a cocktail shaker with ice. Shake well to combine. Pour over ice in a lowball glass to serve.
