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From the bar: Rhubarb Mezcalarita

May 3, 2013

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I first tasted Mezcal when we were living in New York City a few years ago. We were fortunate enough to indulge in an incredible meal at Wylie Dufresne’s, WD-50, but because our table wasn’t ready on time, we were left in the entertainment of the talented mixologist – and my taste buds would forever be opened to the infinite potential of the cocktail. Up until then, I stayed very close to the mixed spirits that were familiar to me – cranberry vodkas, margaritas, gin & tonics, the occasional white Russian at the bowling alley (yes, the Dude would abide). Nothing fancy. But when my lips tasted the drink that was placed in front of me, dubbed “Que Pasa Calabaza”, my mind was blown. Cocoa nib infused mezcal danced around with yuzu, liquified squash and black salt. It was so good that I ordered another….and then another. That was fall, so squash was quite appropriate. This is spring, so I thought rhubarb quite fitting.

Mezcal seems to be having a moment these days, I’m seeing it more and more – on blogs, on menus at restaurants, in this month’s issue of Sunset Magazine. I like that. I like mezcal. It’s often described as tequila’s cousin because it’s made of the same agave plant. But mezcal tastes nothing like tequila, it’s in a league of its own. Roasting the agave gives this Oaxacan spirit rich, smokey gusto. The first descriptor that often comes to mind for me is always “manly”. But don’t worry ladies, rhubarb and lime are here to balance things out. This drink is a nice repose from the usual margarita and I hope you’ll make it. Cheers guys! -xo

Rhubarb Mezcal Margarita

Makes 4 servings

INGREDIENTS

1 cup rhubarb, chopped

1 cup sugar

1 cup water

4 shots mezcal

1/2 cup limes juice, about 4 large limes + more for garnish

Course salt

Ice

DIRECTIONS

In a medium saucepan, bring sugar and water to a slight boil. Add the rhubarb and cook at medium heat for 10 minutes. Let cool in the pan, about 30 minutes, and strain syrup into a jar or lidded container. Note: You can reserve the sugared rhubarb pulp. It’s perfect for spreading on toast or serving warm over vanilla ice cream. 

Salt the rim of four lowball glasses. Place 1 pinch of salt at the bottom of each glass and fill with ice.

Fill a cocktail shaker with ice followed  by 4 oz. rhubarb syrup, mezcal, and lime juice. Shake vigorously until chilled. Pour into prepped glasses. Garnish with lime. Salude!

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18 Comments leave one →
  1. May 3, 2013 6:37 am

    Refreshing and beautiful!

  2. May 3, 2013 9:42 am

    I love Mezcal. This sounds great with rhubarb! Now I have three different drink recipes I have to try this weekend! :) Great post.

  3. May 3, 2013 10:11 am

    Looks amazing!!

  4. May 3, 2013 10:35 am

    I’ve been sipping mezcal for years, and soooooo happy to see it making huge waves these days in the cocktail community. Plus, you can never go wrong with rhubarb. This drink epitomizes what I personally love about cocktails..

  5. May 3, 2013 1:40 pm

    This cocktail is gorgeous! I just love the pink and green. I have been wanting to try WD 50, maybe I’ll stop by for a cocktail if I can’t get a dinner reservation!

  6. May 3, 2013 4:45 pm

    This sounds absolutely lovely!

  7. Abby permalink
    May 3, 2013 6:06 pm

    I made these tonight and they were so good.

    • love and cupcakes permalink*
      May 6, 2013 8:52 am

      So great to hear Abby!! I’m glad you enjoyed them! Thanks for your comment!

  8. May 7, 2013 12:08 pm

    Reblogged this on yummysweetdates and commented:
    Ahhh! Very yummmy!!!

  9. May 8, 2013 5:31 am

    Reblogged this on GabbisVlognBeauty.

  10. May 8, 2013 7:46 am

    wow, can’t wait to give this a try!

  11. May 16, 2013 11:37 am

    Love mezcal! This looks like a fresh, summery way to enjoy it!

  12. May 19, 2013 11:37 am

    this looks absolutely delicious!!

  13. Nicole permalink
    June 22, 2013 1:50 pm

    I just got back from Oaxaca with several mescal bottles in tow, AND I just made a batch of rhubarb syrup! I wouldn’t have thought to put these two together. Can’t wait to try it tonight!

  14. July 2, 2013 11:59 am

    Sounds delicious! I love rhubarb! p.s. your photography is gorgeous.

    • love and cupcakes permalink*
      July 2, 2013 12:01 pm

      Thank you so much! I hope you enjoy this drink, it’s a good one :)

Trackbacks

  1. Joy the Baker – Cinco de Cinco
  2. Food – Few Rhubarb Cocktails To Drink This Summer | Everything Cool

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