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Rhubarb Mint Margarita with Jalapeño Tequila

  • Serves: 1
  • Prep Time: 20 min
  • Cook Time: 5 min
  • Calories: 900
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Ingredients

Jalapeño Tequila

  • 1.5 cups white tequila
  • 1 jalapeño sliced

Rhubarb & Mint Syrup (yields 1 cup)

  • 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.