Rhubarb + Date Syrup Margarita
Tart rhubarb is the perfect accompaniment to a classic lime margarita. Not only does it make your marg a deep pink, it adds some spring flare.
This recipe is lightly sweetened with date syrup, which takes the tart edge off the rhubarb and adds a little burnt caramel flavor. Extra rhubarb-date syrup can be used in a number of drinks (alcoholic or virgin), or anywhere you would use a simple syrup. So, maybe make a bigger batch and whip up a spritzer for later.
- For rhubarb-date syrup
- 1 cup chopped rhubarb
- 4 tablespoons date syrup
- 2 cups water
- 4 ounces high quality blanco tequila
- 2 ounces Cointreau
- 1 ounce fresh juice
- 2 lime wheels, for garnish
- First, make the rhubarb date syrup. In a small saucepan over medium heat, add the rhubarb, date syrup and water. Bring to a boil, stir, then reduce to a simmer. Cook, uncovered, until the rhubarb falls apart and the liquid is reduced to ¼ cup, 20 to 25 minutes.
- Strain liquid syrup from the solids and discard the remaining rhubarb. Set aside the syrup to cool or transfer to the refrigerator to chill.
- In cocktail shaker, combine tequila, Cointreau, lime juice and 2 ounces of the date-rhubarb syrup. Fill with ice and shake until thoroughly chilled, about 15 seconds (the bottom of a metal shaker should frost over).
- Fill glasses with fresh ice and strain margarita into both glasses. Garnish with lime wheels and serve.
This recipe was crafted for us by Renee Lynn Frojo of @laurelstreetkitchen .