Pretty in pink, these Raspberry Rhubarb Margaritas are a little bit spicy, a little bit sweet, and the perfect cocktail for any occasion.
Everyone loves a good margarita, and this beauty is no exception. It’s pink, it’s bright, and it’s made with your very own infused raspberry rhubarb syrup. Now, I am a person who loves to keep things easy and doesn’t particularly want to take the time to make one more thing (i’m talking about the raspberry rhubarb syrup just in case I wasn’t being obvious enough- don’t worry this happens a lot). Anyway, this homemade fruit infused syrup is so super easy it really doesn’t feel like a whole lot of extra work. Plus, it’s so dang pretty and makes fabulous alcohol free spritzers for the kiddos.
And guess what?! Valentine’s day is right around the corner which makes this a must-have whether you’re single, taken, or on the fence (although, please be legal).
Table Of Contents
Raspberry Rhubarb Margarita
Pretty in pink, these Raspberry Rhubarb Margaritas are a little bit spicy, a little bit sweet, and the perfect cocktail for any occasion.
Instructions
Ingredients
For the Raspberry Rhubarb Syrup
- ½ cup rhubarb - chopped
- ¾ cup fresh or frozen raspberries
- 1 cup water
- ½ cup sugar
- Juice from 1/2 lemon
For one cocktail
- Ice
- Sliced Jalapeno
- 2 fluid ounces tequila blanco
- 2 fluid ounces fresh lime juice
- 2 fluid ounces Raspberry Rhubarb Syrup
- Fresh raspberries, limes, and Jalapeno slices - to garnish
INSTRUCTIONS
For the Raspberry Rhubarb Syrup
- Place a small saucepot over medium-high heat.
- Add all ingredients for the Raspberry Rhubarb Syrup to the pot and bring to a low boil. Reduce heat to low and simmer for approximately 10 minutes, or until rhubarb is soft.
- Remove from heat and allow to cool. Mash the rhubarb and raspberry with the back of a fork or wooden spoon and strain mixture through a fine-mesh sieve, extracting a much juice as possible.
- Set aside in the refrigerator to cool.
For the Margaritas
- Place a thin layer of flake salt on a small plate. Rim glass with lime juice and dip each glass into the salt. Set aside.
- Fill a cocktail shaker with ice and 2-3 jalapeno slices. Add the tequila, lime juice, and homemade raspberry rhubarb infused syrup to the cocktail shaker and shake vigorously for 15 seconds.
- Fill prepared glass with ice and, using a cocktail strainer, pour the mixture over the ice. Garnish with fresh limes, fresh raspberries, and Jalapeño slices, if desired.
