We all know that spring is the season for rhubarb– rhubarb pies, tarts, and scones– but did you know that the word “rhubarb” is also slang for a heated argument during a baseball game? This may have resulted from the early days of radio, when voice actors in the studio were asked to repeat “rhubarb” over and over when a story called for the rumble of an angry crowd.
How better to appease the angry masses than with a cold and tempting margarita on the rocks? After whipping up a batch of a homemade rhubarb syrup, I knew immediately that I wanted to use it in a cocktail. Rhubarb’s naturally sweet-tart flavor seemed like the perfect addition to a refreshing margarita, but I wanted to make it a little more special. Spring is in full swing here in Southern California, and pretty flowers are blooming everywhere. As the weather warms up I find myself integrating more floral flavors into my cooking. The pretty, rosey color of spring rhubarb inspired me to add a splash of rosewater to this cocktail. For a citrus flavor I used lemon instead of lime. We are currently in the middle of a lime shortage, which means they’re expensive and hard-to-find at the moment. Lemons will do nicely here, but feel free to splurge on limes if you prefer.
The resulting margarita was unique and very tasty – a refreshing margarita with just a hint of an exotic floral finish. Something tells me it would be just as nice served as a mocktail mixed with soda water in place of of tequila. Enjoy for Cinco de Mayo, or to celebrate spring, or just because it’s 5:00 somewhere. 🙂
Note: Cocktail can be made kosher using kosher-certified liquor and bottled beverages. I’ve only used liquors and ingredients that can be easily obtained with a kosher hechsher. For kosher-certified alcohol choices, check out the links below:
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Rhubarb Rosewater Margarita
A Sweet-Tart Cocktail Recipe with Rhubarb Syrup, Lemon and Exotic Rosewater Essence. Cinco de Mayo cocktail recipe.
- 1 1/2 oz tequila (if gluten free make sure it's certified GF) 3 tbsp
- 1 1/2 oz rhubarb syrup see notes
- 1 1/2 oz freshly squeezed lemon juice (or substitute lime juice) 3 tbsp
- Scant 1/2 tsp rose water
- Sea salt or margarita salt optional garnish
- Lemon wheel optional garnish
You will also need: Cocktail shaker, rocks glass
Fill a cocktail shaker with ice. Add the tequila, rhubarb syrup, lemon juice and rose water. Shake well. Strain into an ice filled rocks glass, rimmed with salt if desired. Garnish with lime or lemon wheel.