In my margarita-making experience, there’s nothing that pairs better with the tangy taste of tequila than a homemade rhubarb syrup. It brings just the right amount of sweetness to the drink, while also contributing its own tart and fruity flavor. And when paired with a little lime juice, fresh rosemary, and a pinch of chile, some pretty amazing things start to happen.
I used McCormick’s dried ancho chile powder because it has the right heat intensity but with an earthier undertone that helps calm down the acidity of the lime and rhubarb a bit, and the rosemary adds a breath of fresh air to the whole thing. Best of all, rhubarb syrup is really easy to whip up (boiling rhubarb in honey, sugar, and water), and then the margarita-making part basically just requires throwing everything in a blender for about 30 seconds.
Pretty quick fixins, for such a tasty reward. And on top of all that the drink is the loveliest shade of pink, and when garnished with a sprig of fresh rosemary, is perfect for pairing with the vibrant food that usually lines the festive Cinco de Mayo table. I’d recommend sticking with the portions listed in the recipe, but you can change up the amount of tequila you’d like to include depending on your personal preferences. This recipe makes about 4 margaritas, so if you’d like more or less than 2 tablespoons of tequila per drink feel free to adjust it to just what kind of party you’re planning on having. Enjoy it friends, and happy Cinco de Mayo!
Spicy Rosemary Rhubarb Margarita
(4) 1-inch pieces of rhubarb, optional garnish
(4) 2-inch long sprigs of rosemary, optional garnish
First, prepare the rhubarb syrup. Bring all of the rhubarb syrup ingredients to a boil in a small pot over medium heat. Reduce the heat to low and allow to simmer for 10 minutes, or until the rhubarb has softened a bit. Pour the contents of the pot into a blender or food processor and blend until smooth. Pour the syrup into a bowl and allow it to cool completely before covering it and placing in the refrigerator until chilled.
Once the syrup has chilled, you can start the margarita party. Take your serving glasses and, holding them upside down, dip the rims 1/4 inch deep into a shallow bowl of water. Then dip them into a shallow plate filled with the sea salt so that the salt sticks to the rim of the glasses. Set the glasses aside right-side up. To prepare the margarita, blend together all of the ingredients (except the sea salt) in a blender until the desired consistency is reached, then pour into the serving glasses. Garnish the rim of each glass with a rhubarb wedge rolled in sea salt and lay a sprig of rosemary across the top of each margarita. Serve and enjoy!