Rhubarb Margarita

Rhubarb Margarita
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  • 40 ml tequila
  • 20 ml Cointreau
  • 40 ml lime juice
  • 40 ml Rhubarb syrup
  • Salt

Rhubarb syrup

  • 3 rhubarb stalks, chopped
  • 350 ml water
  • 315g Siúcra Granulated Sugar
  • 1 glass

Start with the rhubarb syrup. Simmer the ingredients together for about 15 min.
Strain through a coarse-meshed sieve. Carefully squeeze the rhubarb to extract all the juice. Leave to cool. Shake the tequila, Cointreau, lime juice and rhubarb syrup.
Serve in a cocktail glass with salted edges.

Tip: For the best salt rim, rub the glass rim with a slice of lemon then turn the glass upside down in salt on a saucer.