Did someone forget to tell me that today is National Margarita Day?!?!
For some reason I thought that we already celebrated this in July or August of last year. Am I crazy?!?!
Regardless, here's a fun riff on a margarita: the pink color comes from rhubarb! Found it on A Cozy Kitchen.
Spicy Rhubarb Margarita
3 stalks rhubarb, roughly chopped
1 1/2 cups water
1 1/2 cups sugar
12 fluid ounces tequila
2 fluid ounces Cointreau
8 fluid ounces fresh lime juice
10 fluid ounces reserved rhubarb syrup
1 fresh jalapeño, stems removed and roughly chopped
In a pitcher, combine the tequila, Cointreau, lime juice and rhubarb syrup. Give the mixture a taste and adjust the alcohol content accordingly. Add the jalapeño and transfer the margarita mixture to the refrigerator. Check the mixture every 15-20 minutes and do a taste test. I was happy with the spice level at the 30-minute mark. If you’re making this in advance, you could add the jalapeño just before serving, or alternatively you could remove the sliced jalapeño (by running the mixture through a sieve) and transferring it back to the fridge.