We’re on a rhubarb kick, Boozers, and also sorely in need of tequila. In moments such as these, we ache for margaritas, winking at us insouciantly from a salt-rimmed glass. It is Friday, after all – and, somewhere in the world, it’s already happy hour.
The tart freshness of spring fruits lend themselves to margaritas that far surpass the standard variety made with overly sweet mixes. We went a little fancy this week by creating a base from ruby red grapefruit and rhubarb, but the result is well worth the small amount of effort it takes to make a more complex margarita. This is a drink not meant to be insulted with a bowl of Doritos and Cheez Whiz on the side, but would stand up perfectly to a fresh shrimp ceviche or an authentic pozole verde. Go ahead, put on that sombrero and live a little. Salud!
Ruby Rhubarb ‘Rita
Rhubarb is a fruit, or a vegetable, depending upon who you ask, with a texture and flavor often likened to tart celery. Our Ruby Rhubarb syrup is layered with flavors that simply cried out for a layering of liquors; sticking with tradition, we used a silver tequila and a splash of triple sec, but then floated a little white whiskey over the top, our American nod to a fiery aguardiente.
for the Ruby Rhubarb syrup:
1 cup rhubarb stems, roughly chopped
1 cup ruby red grapefruit juice with pulp, freshly squeezed
1 cup water
1 cup turbinado sugar
4 or 5 pineapple sage leaves (you can substitute with basil leaves)
Combine all ingredients in a saucepan and bring to a low boil. Reduce heat to simmer and cook for one hour, allowing the rhubarb to soften and break down. When the liquid has thickened slightly, remove from heat and allow to cool completely. Strain thoroughly through a fine-mesh sieve; can now be stored in the refrigerator for up to two weeks. Yield: about 1 cup.
to make the ‘Rita:
2 – 3 tablespoons Ruby Rhubarb syrup (adjust to your taste)
1/2 ounce triple sec
1/2 ounce clear whiskey (we used Catoctin Creek Mosby’s Spirits)
Fresh rhubarb, cut into a 4-inch stick for garnish (optional)
Cut the lime in half and squeeze all the juice into a cocktail shaker. Add the Ruby Rhubarb syrup, the tequila, the triple sec, and several ice cubes. Shake vigorously and strain into a chilled martini or margarita glass rimmed with coarse salt. Top with the clear whiskey, garnish with fresh rhubarb, and drink up.