Rhubarb Mint Margarita with Jalapeño Tequila

Rhubarb Mint Margarita with Jalapeño Tequila
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How many times have you entered a contest on Instagram only to find out the prize you wanted was given to someone else? We’ve totally been there. But not today. Today we won a cookbook. When we tagged our Mexican-inspired photo on Instagram we didn’t even realize we were entering a contest, and just like that we were told we had won. We planned to make a few blog posts in celebration of Cinco De Mayo next week. So we talked it over and of course agreed on the classics. Homemade chips and guacamole and simple margaritas with a springy twist. Our simple planning had big pay off.


The sweetness of the rhubarb mint syrup is what you’ll notice first, then the cool burning of the jalapeño as you swallow your first sip.

The first of our two recipes we’ll be giving you for Cinco de Mayo is the Margarita. Being that this is a favorite of ours, we decided give the classic cocktail a seasonal twist with a kick. More often than not, our margaritas consist of fresh squeezed lime juice, good tequila and simple syrup. Nothing more, nothing less. But today, it just felt right to turn it up a notch. The sweetness of the rhubarb mint syrup is what you’ll notice first, then the cool burning of the jalapeño as you swallow your first sip. After that, well, it’s magic. The only thing missing in our lives at that exact moment was of course was a giant vat of guacamole and there was nothing left to do than get started on our next recipe.

The kids arrived home just in time to enjoy the last few handfuls of homemade tortilla chips and guacamole (recipe coming soon) with us. It was at that time, we couldn’t resist pulling out our phones, as all mothers do, to snap a cute picture of a little hand carefully scooping up some dip with his chip. Boom! Money shot! We instagramed that adorable photo and won ourselves a cookbook! We are excited because sometimes it just feels good to finally win. Also, we are just looking forward to cooking everything out of our new cookbook, “The Best Mexican Recipes” by none other than America’s Test Kitchen. We can’t wait to get lost this summer under piles of “foolproof appetizers, soups and stews, authentic egg dishes, tacos and tamales, burritos and enchiladas, and all manner of meat and seafood dishes.” Not to mention taste testing all of their margaritas. I think this one here will give them a run for their money, but there’s only one way to find out. Margarita Mondays all summer long! Everyone’s invited.

Rhubarb Mint Margarita with Jalapeño Tequila

Rhubarb Mint Margarita with Jalapeño Tequila

Serves 1

Jalapeño Tequila

1.5 cups white tequila
1 jalapeño sliced

Rhubarb & Mint Syrup (yields 1 cup)

1 1/2 cups chopped rhubarb, roughly 5 stalks
1/4 cup packed fresh mint leaves
1 cup water
1 cup sugar

Cocktail

2 oz fresh squeezed lime juice
2 oz jalapeno infused tequila
1 1/2 oz rhubarb syrup
slice of lime
sliced rhubarb
sprig of mint
flaked salt for rim

Method

Jalapeño Tequila

To make the infused tequila, simply place the sliced jalapeño in a jar with the tequila. Refrigerate for 24 hours, then strain out the jalapeño and seeds.

Rhubarb & Mint Syrup

In a small sauce pan, over medium-high heat, bring all ingredients for the rhubarb syrup to a boil. Reduce to a simmer for 15 min or until rhubarb is soft. Let syrup cool and press through a fine mesh sieve. Store in an airtight container in the refrigerator for up to two weeks.

Rhubarb Mint Margarita with Jalapeño Tequila

  1. When ready to assemble these amazing cocktails, get your infused syrup and tequila ready and start to juice some limes. 2 oz per cocktail. Depending on the size and juiciness of your limes, it will take around 2 limes per drink.
  2. In a cocktail shaker add 2 oz infused tequila, 2 oz fresh squeezed lime juice, and 1.5 oz rhubarb syrup. Top-off shaker with ice and shake vigorously for 15 seconds.
  3. Place a thin layer of kosher or flake salt on a small plate. Dampen the rim of your cocktail glass with lime juice, and dip into salt. Fill the prepared glass with fresh ice. Using a cocktail strainer pour to mixture over the ice. Garnish with a wedge of lime, slices of rhubarb or mint leaves if desired.