This Sparkling Rhubarb Margarita recipe is a perfect balance of sweet, tangy, and fizz that is a mark of a delicious cocktail!
This Sparkling Rhubarb Margarita recipe is what I serve when family comes over. Just kidding … mostly. I did serve this for our cousins get together, and it was a smashing success.
Thanks to Kate over on Hola Jalapeño for hosting Margarita Week! There is a long list of wonderfully creative margarita recipes that can be found through the link here.
Margaritas are a classic cocktail for good reason. They’re bright, fresh, and a fun twist of casual sips at the end of a long day or with good friends and family.
How to make a homemade margarita recipe?
- Tequila is the main ingredient from the alcohol perspective. It’s is the base for all margaritas.
- Cointreau or triple-sec is the secondary ingredient and is a an orange based liquor. I don’t use it in this recipe since I’m adding rhubarb simple syrup and sparking wine to it. In addition, I’m allergic to most things artificial orange so I tend not to use it on the regular.
- Fruit juice or fruit simple syrup. Here, I’ve got a rhubarb simple syrup that is heavy on the fruit side. In this Grapefruit Margarita recipe, I used pure grapefruit juice which resulted in a more tart margarita.
- Take the 3 items listed above and mix! It’s really that simple. Best served over ice. Back of the napkin recipe: tequila (2 parts) with cointreau (1 part) and juice/simple syrup (2 parts)
This pitcher of sparkling rhubarb margarita would be dreamy at a brunch, a wedding shower, or even for girls night! The colour is insanely pretty and it tastes good (maybe a little too good).
There’s lime juice added to balance out the sweet flavour of the rhubarb simple syrup and perk this cocktail up, just a touch.
I have a bit of an obsession with rhubarb in cocktails. I definitely recommend giving it a try whether or not it is this margarita recipe. Rhubarb pairs really well with many spirits like gin or even vodka.
Another one of my favourites is this Rhubarb Pisco Sour that I shared last year.
Frozen or fresh rhubarb will work in this recipe, so if it’s the middle of winter I’m definitely pulling out my frozen rhubarb to brighten up happy hour.
Obviously I love rhubarb. The fact that it is technically a vegetable makes me feel just a tad virtuous when I use it in recipes. Here are a few more rhubarb recipes to use up any rhubarb you might have left:
Sparkling Rhubarb Margarita is that perfect balance of sweet, tangy, and fizz that is the mark of a delicious cocktail!
- 1 cup granulated sugar
- 1 cup water
- 2 cups chopped rhubarb (fresh or frozen)
- 3/4 cup (6 oz.) rhubarb simple syrup (see above)
- 3/4 cup (6 oz.) silver tequila
- 1/4 cup (2 oz.) lime juice
- 1 cup (8 oz.) club soda
- 1-2 cups (8-16 oz.) cava, brut, or other dry sparkling wine
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Place rhubarb, sugar, and water in a medium sauce pan and bring to a strong simmer. Reduce heat and simmer for 10-15 minutes. Allow to cool, strain (reserving liquid and discarding solids*) and syrup refrigerate until needed.
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Place rhubarb simple syrup, tequila, and lime juice in pitcher. Gently stir to combine. Add ice.
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Top with club soda and sparkling wine (cava, brut, etc.).
* the solids strained from the simple syrup are delicious on thick Greek Yogurt with granola for breakfast or on top of ice cream for a treat.
Enjoy! xo
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