Signature
Matthew Kelly/Supercall

Tequila • Sour
Rhubarb Rosemary Margarita

Sweet and tart, floral and herbaceous, this Margarita tastes like liquid spring. Blanco tequila and St-Germain elderflower liqueur mix with a homemade rhubarb and rosemary syrup, which gives the cocktail its alluring, rosy hue. A pink hibiscus salt rim adds even more color to the drink, making it a perfect cocktail to serve at special occasions like a garden party or Easter brunch, but it’s also great to drink on a Tuesday evening in front of the TV. Pro rhubarb tip: Look for tall, crisp stalks with shiny, ombré green-to-pink skins.  
 

The Essentials

blanco tequila
St-Germain
rhubarb and rosemary syrup
The Details
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Ingredients

2 oz blanco tequila
.5 oz St-Germain
.75 oz fresh lime juice, plus extra for the rim
.5 oz rhubarb and rosemary syrup
Pink Hibiscus Salt, for rim
Rosemary Sprig, for garnish

Method

  • Rim a rocks glass with lime juice and hibiscus salt.
  • Add all liquid ingredients to a shaker filled with ice, shake and strain into the rimmed glass filled with fresh ice.
  • Slap a sprig of rosemary in the palm of your hand to activate its aromatics, and garnish the drink. You can also garnish the cocktail with a long, spiralized twist of rhubarb, if available.
intermediate
Strength:
Rhubarb Rosemary Syrup
Custom Ingredient

Ingredients

2 cups rhubarb
1 Cup Sugar
1 Cup Water
2 sprigs fresh Rosemary

Method

  • Add all ingredients to a heavy saucepan and bring to a boil. Lower heat and simmer gently, stirring occasionally for about 20 minutes, or until rhubarb breaks down.
  • Remove from the heat and strain into a bowl through a cheesecloth-lined strainer.
  • Cool syrup completely, then transfer to a sealable container, and store in refrigerator for up to 2 months.