I've grown rhubarb for years (it actually grows itself) and since my days of making homemade jam are on sabbatical, I wanted to find some use for it before it went to seed. We originally planned to make strawberry-rhubarb margaritas but decided to let the rhubarb stand alone. Our first batch was overpowered by the lime, so we started over (don't worry; we didn't waste it!).
First you need to cook the rhubarb. Cut about 15 stalks of rhubarb into one-inch pieces and place in a large pot. Cover with cold water, just covering the rhubarb, and add two cups of sugar. Bring to a boil. Reduce heat to low and simmer for 5-10 minutes, until rhubarb is mushy. Strain the pulp and save the syrup, which will be a lovely blush color. You may find other uses for it.
1 cup cooked rhubarb
1 cup rhubarb syrup
4 shots tequila
1 shot triple sec
Juice of 1/2 fresh lime
Blend with ice and serve in a salt-rimmed margarita glass. Garnish with a small stalk of rhubarb
Happy Hour in the High Peaks will be in Indian Lake this weekend, posting our review in the Adirondack Almanack on Wednesday.
OUR MISSION - WE'RE PUBLISHED! Wednesday, June 26th, 2013 marked the Premier of our new book, Happy Hour in the High Peaks: An Adirondack Bar Guide. The hardcover, 160 page book can be found at bars and bookstores throughout the Adirondack Park or order online at www.happyhourinthehighpeaks.com. You'll find a list of our book signings on the Events page and where to buy the book on our Retailers page. The book contains reviews of 46 of our favorite bars in the Adirondack Park, and 46 drink recipes with an Adirondack twist. As a companion to the book, we have also published a 46er Passport so that you can follow the Happy Hour Trail to become a Happy Hour 46er and make new friends along the way. Summit Tour t-shirts will be for sale at our book signings or available online. Whether you are a native, resident, or visitor, you'll find 46 more reasons to visit the ADIRONDACK PARK!