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Black Currant Rhubarb Margarita

Rick Bayless

Soups & Sides

Yield: 1 cocktail

NotesChoose rhubarb with a lot of red on the stem to make a puree that’s beautifully rosy.  Its velvetiness gives the drink a very satisfying texture. 

Though in many cases, I consider the salted rim of a margarita glass to contain an essential ingredient for balancing the sweet tanginess of the drink or bringing out the flavor of the tequila, certain combinations of flavors just don’t need it.  That’s the case with this surprisingly delicious spring drink. However, you may want to crust the rim with the sweet-tanginess of jamaica sugar. 

  • 1 1/2 ounces 100% blue agave blanco tequila 
  • ½ ounce fresh lime juice
  • 1/2 ounce Torres Orange or other brandy-based orange liqueur
  • 1 ounce Rhubarb Puree
  • 1/2 ounce crème de cassis (black currant liqueur—we typically use Jules Theuriet brand)
  • 6 to 10 small ice cubes

In a cocktail shaker, combine the tequila, lime juice, orange liqueur, rhubarb puree, crème de cassis and ice. Cover and shake vigorously until frothy and cold; tiny ice crystals will appear in the drink after about 15 seconds of shaking. Strain into a 6-ounce martini glass and serve immediately.

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