Strawberry and Rhubarb Margarita
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The harmonious combination of strawberries and rhubarb, along with fresh mint, adds a refreshing and delicate twist to the classic Margarita. The base of the cocktail is freshly squeezed lime juice, triple sec, and tequila. Add mint and rhubarb syrup and serve the drink in glasses with strawberries. It's best to make the rhubarb syrup the day before to allow it time to steep.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Margarita
- Rhubarb syrup, recipe below
- 2 cups white tequila
- 0.5 cup freshly squeezed lime juice
- 1/4 cup triple sec, such as Cointreau
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons fresh mint leaves
- Crushed ice, for the shaker
- 8 fresh strawberries, hulled and finely diced
Rhubarb syrup
- 1.5 cups of sugar
- 2 large stalks rhubarb, coarsely chopped
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Recipes with similar ingredients: rhubarb, strawberry, lime juice, Orange liqueur, syrup, tequila, mint
Cooking the dish according to the recipe:
- Combine rhubarb syrup, tequila, lime juice, triple sec, orange juice, mint leaves, and some crushed ice in a shaker. Shake in batches if necessary.
- Place strawberries in the bottom of four margarita glasses. Strain the cocktail over the strawberries.
Rhubarb syrup
In a medium saucepan, combine 1.5 cups water and sugar and heat over high heat. Cook until the sugar dissolves. Add the rhubarb and cook until slightly softened, about 5 minutes. Remove from heat and let steep for 1 hour. Pour the liquid into a small saucepan and cook over high heat until slightly reduced and thickened, about 5 minutes. Pour the syrup into a bowl. Cover and refrigerate for about 1 hour.
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