These tangy Raspberry Rhubarb Margaritas are perfect for spring parties!
Who wouldn’t want one of these with Mother’s Day brunch? I know it’s usually frowned upon to drink tequila before
noon 5 o’clock but what’s the difference in this versus a mimosa? None. I say enjoy your tequila with brunch and all will be happy. Don’t get me wrong, I love a good mimosa now and again but this fruity tangy concoction will steal the show.
I know that strawberry is the classic pairing with rhubarb but I’m not a huge strawberry fan. So I used raspberries, the best fruit in the world in my opinion…well second to cantaloupe but a rhubarb cantaloupe margarita didn’t sound too appealing. The tart sourness of the rhubarb with the sweet floral notes from the raspberries make a wonderful combination. Just a few simple ingredients and you’ve got a gorgeous brightly pink colored drink that everyone will love.
Raspberry Rhubarb Margaritas
- 1 cup diced rhubarb
- 1 cup raspberries
- 1 cup water
- 2 tablespoons honey
Margarita (serves 1)
- 2.5 ounces simple syrup
- 1 ounce lime juice
- 2 ounces 100% agave tequila
- Lime slices and mint for garnish (optional)