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:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
- 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
- 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.