Strawberry-Rhubarb Margarita Mint Julep

(It's a mouthful, we know!)


We couldn’t decide whether we wanted to make margaritas for Cinco de Mayo or Mint Juleps for the Kentucky Derby, so we made a hybrid! We’re always looking for a reason to sip on a refreshing adult beverage. Serving these in classic mint julep cups keeps your cocktail perfectly chilled. If you don’t want all the sugar, then nix the simple syrup and just add 4 tablespoons of Cointreau to the mixture. Salud, y’all! 


Simple Syrup:
1 cup water
1 cup sugar
1 cup chopped rhubarb
1 cup sliced strawberries
½ cup mint leaves

3 Tablespoons simple syrup
1 Tablespoon Cointreau
4 Tablespoons fresh squeezed lime juice
¾ cup silver tequila
3-4 dashes peppermint bitters
1 cup frozen strawberries
Sprig of mint and lime wedge for garnish


Make the simple syrup:
Combine water and sugar in a medium saucepan and bring to a boil. Remove from heat and stir in the rhubarb, strawberries and mint. Cover and let stand until cool. Strain the syrup, discard fruit and mint, and store in the fridge until ready to use. 

Make the cocktail:
In a pitcher, stir together the simple syrup, Cointreau, lime juice, tequila and mint bitters, to taste. Pour the mixture into a blender and add the frozen strawberries. Puree until the strawberries are crushed and blended. Fill 4 mint julep cups with crushed or pellet ice, divide the strawberry cocktail mixture between each cup and garnish with mint and lime.