Three cheers for Cinco de Mayo!! It’s quickly approaching and I can’t think of a better way to celebrate this fine holiday than with a fancy-pants margarita!
Actually, a bunch of us food bloggers have decided to celebrate in a HUGE online party that we’re calling MARGARITA WEEK. This whole deliciously fun event is hosted by Kate at ¡Hola! Jalapeño and you can click HERE to see all of our favorite margaritas (with more recipes to come over the next couple days). So wonderfully exciting!
Today I’m bringing you a fresh recipe that’s perfect for Spring and super easy to make! I made a delightful strawberry rhubarb simple syrup and then muddled some limes in it for a really fun and fantastic flavour. The flesh from the crushed limes pairs with the strawberry rhubarb flavour SO WELL!
I love fruity margaritas and I’m definitely adding this one to my “must re-make” list. Plus, that simple syrup is so amazing that I can’t wait to try it in a bunch of other drink recipes!!
Happy Cinco de Mayo! xo
- 1 cup water
- 1 cup sugar
- 1/4 cup chopped rhubarb
- 6 strawberries, chopped
- 1 lime, sliced into wedges
- 4 ounces strawberry rhubarb simple syrup
- 3 ounces silver tequila
- 1 ounce cointreau (or triple sec)
- coarse salt + sugar, for rim
- lime wedges, for rim
- Prepare the strawberry rhubarb syrup. In a medium saucepan, combine the water, sugar, rhubarb and chopped strawberries. Bring to a boil and then lower heat to low and simmer for 15 minutes stirring occasionally until the fruit has softened. Strain syrup to remove the fruit and reserve. Chill until cocktail hour!
- For the margaritas, put the lime wedges into a cocktail shaker/glass measuring cup and muddle to release the juices. Add the strawberry rhubarb simple syrup, tequila, and cointreau and stir everything together.
- Run a lime wedge around the outside of the rim of two serving glasses before rolling the rim in a mixture of coarse salt and sugar.
- When ready to serve, strain the liquid into the prepared glasses over ice. Garnish with a lime wedge and enjoy.
Recipe adapted from Freutcake