Charred Rhubarb Margarita

Charred Rhubarb Margarita

Charred Rhubarb Margarita 



Looking for your new summer drink? We got you. This Rhubarb Margarita, featuring Orasella maraschino cherries and our own Madrona Smoked Salt is everything you could want from a cocktail–its flavors are refreshing, layered, and a little unexpected.

We met Anne from Orasella at the Good Food Mercantile in Portland and knew right away that our brands had a lot in common. We’re both small Washington makers focused on the purity of our products. This pairing feels like an obvious thing and when you taste this drink, we’re sure you’ll agree. 

Ingredients 

  • 1.5oz mezcal
  • .75oz lime juice
  • .5oz charred rhubarb syrup*
  • .25oz Orasella cherry syrup (from a jar of Orasella maraschino cherries)
  • .25oz Cointreau

To Garnish


Steps


  • Place all ingredients into an ice filled cocktail shaker
  • Shake vigorously until thoroughly chilled
  • Place San Juan Island Madrona Smoked Salt on a plate
  • Press the rim of a chilled rocks glass into the mixture to rim the edge
  • Fill glass with ice
  • Strain margarita into the glass
  • Garnish with Orasella maraschino cherries

*Charred Rhubarb Syrup 


Ingredients


  • 5oz rhubarb cut into half inch segments
  • 5oz granulated sugar
  • 1/4t San Juan Island Madrona Smoked Salt
  • 4oz water

Steps


  • Heat oven broiler
  • Arrange rhubarb in a single layer on a greased, foil-lined baking sheet; broil until slightly charred, 6-8 minutes, and transfer to a small saucepan
  • Add sugar, salt and water
  • Cook over medium-low until rhubarb breaks down
  • Strain mixture using a fine meshed sieve
  • Reserve syrup to use in cocktail

 

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