Bobbys Margarita Food

STRAWBERRY RHUBARB MARGARITAS

Steps:

• Combine the Rhubarb Syrup, tequila, lime juice, triple sec, orange juice, mint leaves and some crushed ice in a shaker. Combine in batches, if necessary.
• Place the strawberries in the bottom of 4 margarita glasses. Strain the margaritas over the strawberries.
• Combine 1 1/2 cups water and the sugar in a medium saucepan over high heat. Cook until the sugar is dissolved. Add the rhubarb and cook until slightly softened, about 5 minutes. Remove the saucepan from the heat and steep for 1 hour. Drain the liquid into a small saucepan and cook over high heat until slightly reduced and thickened, about 5 minutes. Transfer the syrup to a bowl. Cover and chill in the refrigerator for about 1 hour.

WATERMELON MARGARITA MIMOSA

Steps:

• Combine the watermelon juice, tequila, triple sec and lime juice in a pitcher and add simple syrup to taste. Fill 4 chilled Champagne flutes halfway with the margarita and top off with the chilled cava.

HARVEST MARGARITA

Steps:

• Combine the tequila, simple syrup, lime juice, bitters and ice in a cocktail shaker and shake for 10 seconds. Serve straight up or on the rocks with a lime wedge for garnish.
• Combine the sugar, 1 cup water, allspice, cloves, cinnamon and ginger in a small saucepan. Bring to a boil and cook until the sugar is completely melted. Remove from the heat and let steep for 1 hour. Strain into a small bowl, cover and refrigerate until cold.