Simple Recipes for Every Day
Rhubarb Mint Margarita with Jalapeño Tequila
- Serves: 1
- Prep Time: 20 min
- Cook Time: 5 min
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
- 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.
- 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.
- 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.