One mustn’t wait for summer to enjoy a margarita. Rimmed with homemade dried lime salt, this rhubarb margarita is just as enjoyable to sip on under a pile of blankets than while laying out at the pool. Garnish with rosemary for a festive libation.
(Makes one cocktail)
3 organic limes, juiced (about 1/4 cup)
3 tablespoons Rhubarb Simple Syrup (recipe below)
2 ounces tequila
1 ounce triple sec
Handful of ice
Dried Lime Salt (recipe below)
Dried lime + sprig of rosemary for garnish
Place lime juice, simple syrup, tequila, triple sec, and ice in a cocktail shaker. Shake vigorously. Strain into a tumbler of your choice rimmed with dried lime salt. Garnish with a sprig of rosemary and a dried lime.
Rhubarb Simple Syrup
1 stalk organic rhubarb, chopped
1 cup filtered water
1/2 cup organic sugar
Place all ingredients in a saucepan over medium heat. Allow to simmer until the sugar dissolves and the mixture becomes a thick syrup. Remove from heat and allow to cool. Strain into a ball jar. Store in the fridge and use within one week.
Dried Lime Salt
(Makes about 1/3 cup)
4 dried lime slices (I used Simple + Crisp)
1/4 cup kosher salt
Place ingredients in a spice grinder or blender. Blend for about 10 seconds. Lime salt is delicious and tastes lovely in soups, sprinkled on a poached egg, and in homemade guacamole.
What are your favorite winter cocktails?
Photo + Recipe by Cassie Winslow