Rhubarb Mint Margarita with Jalapeño Tequila
Spring is in the air and this sunset-colored, rhubarb-mint margarita with jalapeño tequila is the spicy, tangy cocktail of your blossom-laden dreams.
Margaritas are a favorite of ours, and in celebration of spring we decided give the classic cocktail a seasonal twist with a kick. More often than not, we make super bare-bones margaritas—fresh squeezed lime juice, good tequila and a splash of simple syrup. Nothing more, nothing less. But today, it just felt right to turn it up a notch. The sweetness of the mint and rhubarb 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.
How Do You Make a Spicy Margarita?
What is it about a margarita that so perfectly lends itself to spice? Maybe it’s that we tend to drink them on warm days, and spicy food and drink can help us cool off. Or maybe it’s just that the combination of tart lime juice and hot jalapeños is one that many of us find to be completely irresistible. Spicy margaritas are easy to make at home, and there are a few ways to make them spicy. All you’ll need to do is infuse one component of your margarita with jalapeño—either your simple syrup or your tequila.
How To Infuse Tequila With Jalapeño:
Jalapeño-infused tequila is unbelievably easy to make—as easy to make as it is fun to drink! Here’s how:
- Buy a bottle of good (but not super expensive) blanco tequila—look for something smooth enough to enjoy straight, but not so expensive that it breaks your heart to infuse it and then mix it with lime juice and rhubarb syrup.
- Chop up one jalapeño—seeds and all.
- Combine a cup and a half of tequila with the chopped jalapeño—a large mason jar is ideal for this.
- Let time do the rest! Leave the tequila to infuse in a cool dark place, or in the fridge, for 24 hours.
- Strain! That’s it! You’ve just made jalapeño-infused tequila. Better make a cocktail to congratulate yourself.
Mint and Rhubarb Syrup is Springtime, Liquified.
When rhubarb appears at the farmers market—at least here in the Pacific Northwest—we know it’s really, truly spring. We’ve survived winter and summer is on its way. In other words, celebration is in order! Rosy hued, tart and refreshing, this homemade mint-rhubarb syrup is drinkable springtime. Obviously we love to make this spicy rhubarb-mint margarita with this syrup, but it’s also terrific for mocktails. Just add a pour of this syrup to your favorite bubbly water and enjoy! Here’s how to make mint-rhubarb syrup:
- Clean and chop the rhubarb. Bask in its ruby red springiness.
- Toss the rhubarb in a saucepan with water, sugar, and fresh mint leaves.
- Bring this mixture to a boil and then turn the heat down to a gentle simmer.
- After about 15 minutes—you want the syrup to have taken on a pretty pink blush, and for the sugar to be totally dissolved—remove from heat.
- Strain out the mint and rhubarb using a fine mesh sieve and refrigerate the remaining syrup until ready to use. You can store it in an airtight container for up to two weeks.
- Make a rhubarb cocktail—or a rhubarb mocktail—to celebrate! Or gift the syrup, along with a copy of this jalapeno, mint and rhubarb margarita recipe, to a good friend who could use a drink.
Tools You’ll Need:
This drink is pretty simple, but it helps to have the right tools. Here’s what you’ll need:
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