We decided to celebrate Cinco De Mayo a little bit early, on Friday. It was the first of May so a Margarita May Day seemed quite appropriate. We had some friends over and experimented with a few different margarita recipes. One of my favorite spring treats is rhubarb, so I had a make a rhubarb syrup and found a few different recipes using rhubarb simple syrup in a margarita. One of my favorite ones was from Adventures in Cooking. I tried a version without blending, the rosemary had a nice flavor but wasn't the best served on the rocks. So for the rest we just made classic rhubarb margaritas.
Rhubarb Simple Syrup
4 stalks rhubarb cut into 1 inch pieces
1 cup water
1 cup sugar
Bring all ingredients to a boil, than turn the heat to low and simmer for about 10 minutes. When the rhubarb starts to get soft, turn off the heat and blend in a food processor or blender until you have smooth syrup.
1 oz rhubarb simple syrup
1 oz fresh squeezed lime juice
2 oz tequila
salt, lime wedges, and rhubarb stalks for optional garnish
Add all ingredients (except the garnishes) to a cocktail shaker, shake and pour into a glass either on the rocks (including the ice) or straight up.