Hi, it’s Margarita Week on the internet! Kate Ramos of ¡Hola! Jalapeño organized her annual online party leading up to Cinco De Mayo featuring a ton of margarita inspiration from dozens of bloggers. You can catch all the margarita fun on her blog. My contribution to this year’s party is a Millennial Pink Margarita.
I am an old millennial, I’m realizing, but millennial pink is a thing, and I’m into it! The rise of millennial pink has to be a result of the popularity of rosé and everything rose gold, two things I love. So I decided to tint my margarita in that ubiquitous blush hue using a seasonal ingredient lots of people look forward to in the spring: rhubarb! I love a refreshing watermelon margarita, but it can be a bit labor intensive to juice and strain. To achieve the pink shade for this drink, I turned to rhubarb for a syrup that’s easier to make and serve for a larger crowd. I’ll be spending Cinco de Mayo at a party hosted by some younger friends who have dubbed me and some other friends boomer millennials so this had to be the drink I show up with tomorrow. Cheers, baby millennials! Drink up.
millennial pink margarita
2 ounces blanco tequila
1 ounce fresh lime juice
1/2 ounce agave nectar
1/4 ounce rhubarb syrup (recipe follows)
salt, for garnish
Prepare the glass by rubbing a squeezed lime wedge on the rim of a rocks glass. Dip edge of glass in salt. (I do just about half the glass in salt.) In a cocktail shaker filled with ice, add tequila, lime juice, agave nectar, and rhubarb syrup. Cover shaker with lid and shake vigorously for 10 seconds to chill. Strain mixture into prepared glass and serve.
1 pound chopped rhubarb
1 cup granulated sugar
2 cups water
To make the syrup, place the rhubarb, sugar, and water in a medium saucepan and bring to a boil. Reduce the heat slightly and boil gently for 15 minutes, or until it the mixture reduces by nearly half. The rhubarb will break down and the liquid will get syrupy. Remove the pan from the heat and let the syrup cool to room temperature.
When cool, strain the syrup through a fine-mesh sieve. Transfer the syrup into a storage container with a lid. Note: Syrup will keep covered in the fridge for up to 2 weeks.
Makes about 2 cups.