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Rhubarb Mint Margarita with Jalapeño Tequila

bright pink Rhubarb Mint Margarita with Jalapeño Tequila with lime
  • Prep Time:  20 min
  • Cook Time:  5 min

Ingredients

Jalapeño Tequila

  • 1 ½ cups blanco tequila
  • 1 jalapeño, sliced

Rhubarb Mint Syrup

  • 2 cups chopped rhubarb, (roughly 5 stalks)
  • ¼ cup packed fresh mint leaves
  • 1 cup water
  • 1 cup sugar

Cocktail

  • 2 ounces fresh lime juice, (from about 3 limes)
  • 2 ounces jalapeño-infused tequila
  • 1 ½ ounce rhubarb mint syrup
  • Kosher salt, for rim
  • Slice of lime, for garnish
  • Sliced rhubarb, for garnish (optional)
  • Sprig of mint, for garnish (optional)

Method

  1. Make the jalapeño tequila. Place the sliced jalapeño in a jar with the tequila. Refrigerate for 24 hours, then strain out the jalapeño and seeds.
  2. Make the rhubarb mint syrup. In a small saucepan over medium-high heat, combine the rhubarb, mint, water, and sugar. Bring to a boil, then reduce to a simmer and cook until the rhubarb is soft, about 15 minutes. Let cool, then press through a fine-mesh strainer. Store refrigerated in an airtight container for up to 2 weeks.
  3. Make the cocktail. In a cocktail shaker, combine the infused tequila, lime juice, and rhubarb syrup. Fill the shaker with ice and shake vigorously for 15 seconds.
  4. Place a thin layer of kosher salt on a small plate. Dampen the rim of a cocktail glass with lime juice and dip into the salt. Fill the prepared glass with fresh ice. Using a cocktail strainer, pour the mixture over the ice. Garnish with a lime slice, rhubarb slices, or mint leaves, if desired.