This margarita recipe is sure to be your summer signature cocktail! Refreshing tart and aromatic rhubarb chamomile syrup paired with tequila, triple, sec, and fresh lemon juice.
If you would like salt-rimmed glasses (you should, you really should!), begin by running the juicy part of a lemon wedge around the top rim of a glass. Fill a shallow plate or bowl with kosher salt, and dip the rim of the glass in the salt until it is covered with salt. Set aside.
Add tequila, triple sec, lemon juice, and rhubarb chamomile simple syrup to a cocktail shaker filled with ice. Shake vigorously for 15-30 seconds. Taste, if you would like it sweeter or tarter add more lemon juice or simple syrup.
Fill reserved glass with ice. Pour margarita mixture over the ice and top with a bit of seltzer water (optional, but I love a bubbly drink).
Garnish with lemon slice, rhubarb, chamomile, or nothing at all :-)
RHUBARB CHAMOMILE SIMPLE SYRUP
Combine 3 cups chopped rhubarb, 3 tbsp dried chamomile, 2 cups water in a medium saucepan. Simmer for 30 minutes until "mushy". Strain, add back to pot wth sugar and cook until sugar is dissolved.
Notes
Margaritas for a crowd!Make a pitcher of rhubarb chamomile margaritas by using cups instead of ounces, except for the citrus: 1.5 cups tequila + 1 cup triple sec + 1/2 cup lemon juice + 1 cup simple syrup. Add ingredients to a pitcher filled with ice and slices of lemon and stir.