Rhubarb Margarita Recipe

Cook rhubarb

Combine 2 cups chopped rhubarb, 1 cup sugar, 1 cup water and 1 tsp lemon zest in a medium saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 8–10 minutes until rhubarb breaks down and liquid is pink and fragrant.

Strain and finish

Remove from heat and stir in 1 tablespoon lemon juice. Pour mixture through a fine-mesh sieve or cheesecloth into a bowl, pressing solids to extract as much liquid as possible. Discard solids. Cool syrup to room temperature, then refrigerate. Yields about 1 cup. Keeps 10–14 days refrigerated.

Make syrup

In a small saucepan combine 3 oz water and 3 oz granulated sugar. Add the split vanilla bean (scrape seeds into pot and drop pod in) or 1/2 each vanilla extract (if using extract add after cooling), and the halved, seeded chilli. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer gently for 5 minutes to infuse heat and vanilla.

Cool and strain

Remove from heat and let steep 10–15 minutes (longer for more heat). Strain out chilli and vanilla pod; if you used vanilla extract, stir it in now. Bottle and refrigerate. Makes ~3/4 cup. Keeps 2–3 weeks refrigerated.

Prepare glass: rub the lime wedge around the rim of a rocks or coupe glass, then dip rim into salt or tajín to coat. Add a few ice cubes to chill the glass if desired, then discard ice.

Build cocktail: in a cocktail shaker add 2 oz gold tequila, 1 oz fresh lime juice, 0.5 oz triple sec, 0.75 oz rhubarb syrup, 0.5 oz chilli & vanilla syrup and 0.25 oz grenadine. Fill shaker with ice (about 1 cup).

Shake: Secure lid and shake vigorously for 10–15 seconds until chilled and slightly frothy.

Strain: Double-strain (fine mesh) into the prepared glass over fresh ice (or serve up in a chilled coupe without ice).

Garnish and serve: Finish with a thin rhubarb stalk or dehydrated lime wheel. Optionally add a light dusting of chilli powder on top for more heat. Serve immediately.