You may be wondering, what a strawbarb is. It is the fruit of the season: that mid Spring moment when the last of the winter roots are shriveling to make room for big fat berries at the grocery store. Sadly, a strawbarb is not a real fruit (although with the amazing things they’re doing in fruit gene coding it really should be looked into) but it is just the combination of strawberries and rhubarbs. Together, these two simmer in a bath of water and sugar to make strawbarb simple syrup for the most deliciously tangy strawberry rhubarb margaritas you’ll ever have. I’ve made them three times last week, so yes I can actually claim they’re the best.
I will never take for granted the complex processes that our favorite bars go through to create shrubby herby cocktails for hundreds of people per night. Tip your bartender, y’all, they definitely deserve it.
Since I’ve been playing bartender at home, I’ve been trying my hand at a few homemade simple syrups to jazz up my daily gin and tonic. Now that we’re nearingCinco de Mayo and my annual excuse to put on flamenco music and drown myself in queso, I wanted to try a fruity margarita.
Normally I’m not too fussy about margaritas, just keep it simple most of the time, but again nothing to do and all the time to do it so when I saw rhubarb at the grocery store still, I figured it was time to try a strawberry rhubarb simple syrup to add to cocktails.
If you like a lightly tangy drink with subtle sweetness, this is the margarita for you. Plus if you make this simple syrup at home, it keeps for a few weeks in the fridge.
Also, not to be a brand snob, but I compared two tequilas while making this drink and my husband and I both agreed, Casamigos (you know, the one CLOONEY owns) is the superior tequila for this drink. It’s the smoothest drinking tequila I’ve ever had. I’m a lifelong fan now.
- 2 cups rhubarb sliced
- 1 cup strawberries quartered
- 1 cup water
- 1 cup sugar
- 2 mint leaves plus more for garnish
- 1.5 ounce Casamigos Tequila or blanc tequila
- 1 ounce Cointreau or grand marnier
- 2 ounces lime juice freshly squeezed plus wedge for garnish
- 1 ounce strawbarb simple syrup
In a saucepan, combine all the ingredients and bring to a boil. Once boiling, reduce the heat to a simmer and simmer for 15 minutes. Let cool completely before straining.
Strain juice using a mesh strainer and store in an air tight container. Will last in fridge for 2 weeks.
Crush ice (if desired) and fill up your cocktail glass.
In a cocktail mixer, muddle the tequila and the mint leaves together just to release a little bit of the mint oil into the tequila.
Add Cointreau, lime juice and strawbarb simple syrup to cocktail shaker. Stir to combine.
Strain out into glass with crushed ice. Garnish with a lime wheel and a sprig of mint.
I don't care for a particularly sweet margarita but you can add as much simple as you want. If you don't find it sweet enough after you've poured it over ice, just pour on a little syrup as you go. I doubt the simple syrup will last 2 weeks in the fridge, it's so good you'll find yourself making it every night.