Pop Wine Bar’s Rhubarb Margarita
Christie Peters, executive chef at and owner of Saskatoon’s Pop Wine Bar, says Saskatchewan-grown rhubarb is perfect in a margarita because of its tart, mineral-forward flavour. Her team harvests and preserves as much of the perennial as they can to keep this colourful cocktail on the menu year-round.
Equipment
- Juicer
- blender
Ingredients
Rhubarb Juice
- 6-8 stems rhubarb washed and chopped into 1-in (2.5-cm) pieces
Rhubarb Syrup
- Rhubarb pulp
- Water
- Sugar
Cocktail
- Himalayan pink salt
- ½ oz Espolòn Tequila Reposado
- ¾ oz Rhubarb Juice
- ¾ oz Rhubarb Syrup
- ¼ oz fresh lime juice
- Ice
- Rhubarb twirl for garnish (optional)
Instructions
Rhubarb Juice:
- Using juicer or blender, juice rhubarb. Strain liquid and reserve pulp.
Rhubarb Syrup:
- Weigh rhubarb pulp in pot and add equal part water and double the amount of sugar. Bring to a boil, stirring to avoid burning. Let simmer for 1-2 minutes. Let cool and strain through a fine-mesh strainer. Press with a spoon to get all the liquid out.
Cocktail:
- Half-rim a rocks glass with Himalayan pink salt.
- In cocktail shaker, add Espolòn Tequila Reposado, Rhubarb Juice, Rhubarb Syrup and lime juice. Shake well. Strain liquid into prepared glass and top with ice. Garnish with rhubarb twirl (if desired).
