Rhubarb Ginger Beer Margaritas
It’s officially one of my favorite weeks of the year because Cinco de Mayo is only a few days away and it’s also Hola Jalapeños #MargaritaWeek. I mean, what’s not to love – an endless buffet of Mexican food inspiration on the internet and enough margarita recipes to keep us going for the entire year! So without further ado, I give you quite possibly my favorite margarita creation EVER, rhubarb ginger beer margaritas.
Maybe you remember last year’s margarita week creation was an irresistible Hibiscus Key Lime Margarita, trust me that irresistible sip has been on repeat around here for a full 12 months, but this year’s rhubarb ginger beer margaritas have quickly soared past them on our “best margarita we’ve ever had” rating chart. This margarita is sweet and tart with a subtle fizz factor from the ginger beer that I just LOVE!
The rhubarb citrus simple syrup recipe is so easy to make, and it honestly probably makes enough for a party, but its nice to know I have a mason jar full so that I can easily whip up cocktails all week long. Plus, the added bonus is that the rhubarb and citrus peel solids that are strained out after the cooking process makes the most incredible jam. (I’ll be sharing a special recipe post next week showing you how we’ve been indulging in the rhubarb jam!)
I love simple cocktails and aside from making the syrup it just doesn’t get any easier than this. It’s a pour, a squeeze, and a stir. Even the laziest mixologist ever can get behind this! Honestly, the hardest thing you may have to do is hunt for rhubarb, just think of it as a tasty scavenger hunt. Our grocery store here in Long Beach carries it for a few weeks in the spring, and I’ve even seen it during its peak season in Whole Foods in Birmingham, Alabama. So, although it may be a bit elusive, it is totally worth the effort to hunt it down.
The search for this year’s best margarita is officially on!! Just click here to join the fun and see all of the other amazing margarita creations from last year too. Print
When making the simple syrup don’t throw out the solids that you strain out at the end of the cooking time. They make an amazing jam for toast!
For the rhubarb citrus simple syrup
- 5 cups roughly chopped rhubarb
- peel of 1 navel orange, white pith removed if possible
- 1 1/2 cup granulated sugar
- 1 1/2 cups water
For the rhubarb ginger beer margarita
- 1/4 cup rhubarb simple syrup
- 1 1/4 ounce Blanco tequila
- 3/4 ounce lime juice
- ginger beer, we always use Bundaberg brand
To make the syrup
- Combine the rhubarb, orange peel, sugar, and water in a heavy-bottomed saucepan and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the rhubarb has completely broken down and the liquid has thickened. About 20-25 minutes. Remove from the heat and allow to cool slightly.
- Set a fine-mesh strainer over a large bowl and pour the rhubarb mixture into it pressing on the solids with a wooden spoon to release all of the liquids. Transfer the syrup to an airtight container and stir in the refrigerator. (To save the “jam” simply remove the orange peels and transfer the rhubarb solids to an airtight container and stir in the fridge.)
To make a Rhubarb Ginger Beer Margarita
- If garnishing with rhubarb, wrap thin strips of rhubarb around the inside of the serving glass. Combine the simple syrup, tequila, and lime juice in the serving glass. Stir to combine, fill with ice and top with ginger beer. Stir again right before serving. Top with skewers filled with candied ginger and lime wheels if desired.