This recipe appears in:Drinking in Season: Strawberry Rhubarb Fields
Strawberry, rhubarb, and a hint of tarragon, paired with tequila, a little lemon juice and simple syrup, create a juicy cocktail that nicely balances sweet and tart.
Note: Simple syrup can be made by heating 1 cup of water with 1 cup of sugar over medium heat until sugar is dissolved. Cool before using. Simple syrup can be stored in refrigerator for up to 5 days.
- 6 (1/2-inch) slices of rhubarb
- 1/2 ounce simple syrup (see note above)
- 3 quartered strawberries
- 4 tarragon leaves
- 2 ounces tequila
- 3/4 ounces fresh juice from 1 lemon
- strawberry slice for garnish
In the bottom of a cocktail shaker, muddle the rhubarb and simple syrup until the rhubarb has broken down, about 15 hearty muddles. Add the strawberries and gently muddle until they break down. Add tarragon and tap gently about 5 times.
Fill shaker with ice and add simple syrup, tequila, and lemon juice. Shake well, about 15 seconds. Double strain into a cocktail glass and garnish with a strawberry slice.