Rhubarb margarita recipe

A twist on the classic margarita made with rhubarb straight from our vegetable patch next to the Glasshouse.

Featuring on The Living Space cocktail menu this April, our bar team will be using the leftover rhubarb from the Rampsbeck desserts.

Ingredients

Prepare the rhubarb syrup by cooking in equal parts of sugar and water until soft. Blitz in a blender.
For the fiery ginger syrup, cook ginger in water and sugar in 1:4 ratio, until the liquid tastes gingery, strain and leave to cool.
Run a lime wedge around the rum of your favourite cocktail glass, and dip the glass into sea salt.
Fill a shaker with ice and put all the ingredients inside
Shake vigorously for 2-3 minutes until the ice starts to break apart.
Hard strain into a martini glass through a cocktail strainer.
Garnish with a dehydrated lime or fresh.