Rhubarb Tequila Negroni Cocktail Recipe

Friends, I’m breaking all the Negroni rules. A classic Negroni is equal parts gin, campari and vermouth rosso. This rhubarb tequila negroni does not fit into the “classic” category what so ever. But guys, that’s kind of my thing.

For one, it’s rhubarb season and I am absolutely in love with the stuff. I replace vermouth rosso with a rhubarb puree that is sweet and fruity and yet tangy and vegetal. Second, I replace gin with reposado tequila (tequila aged in oak barrels) which has a bit of tequila flavor with a smokey, almost Scotch finish. And lastly, I add some lime juice to really accent that rhubarb tang and because tequila. The campari is the only ingredient that stays true to the Negroni, adding bittersweetness and herbal punch. So really, it’s more of a margarita meets a negroni meets up with some rhubarb? Eh, I’ll stick with Rhubarb Tequila Negroni.

How to Put the Rhubarb in a Rhubarb Tequila Negroni

If you haven’t tried rhubarb before, it is a very tart, boldly-flavored, leaf stalk. It looks like red celery. The leaf part of the plant is actually poisonous but the long, crunchy stalks themselves are very edible and actually contain a descent amount of vitamin K, Calcium, Maganese, and the antioxidant beta carotene. But taking a bite out of a raw stalk will not be the most enjoyable experience.

To make a rhubarb a little more palatable you need to cook it and sweeten it. The puree for this rhubarb tequila negroni you can simply make by chopping the rhubarb, cooking it on the stove top with some maple syrup until it breaks down, and pureeing it in the blender. This puree is money in and of itself. You can use it to make a rhubarb curd , fill crepes , or mix it in your yogurt and granola . But for now, let’s make a cocktail!

That Tart/Sweet Compliment

These cocktails have that sweet and sour complex so familiar to any rhubarb concoction but with an underlining backbone of bitterness and smoke from the reposado and campari. They are slightly fruity but not strawberry daiquiri or “sex on the beach” fruity. These are complex and sophisticated. Perfect for your springtime gatherings and grill outs. Be careful, these things are easy to drink and have a lot of booze in them. Take it slow!

Pouring all the components for this rhubarb tequila negroni into a cocktail shaker and shaking the dickens out of it is my favorite part of cocktail composition. Well, besides drinking it. Serve them up in a martini glass or dainty coupe, cuz that pretty sexy. I inherited these vintage cocktail glasses from my grandmother, so they are my favorite.

When you try these cocktails, say while you’re out grilling for Victoria Day (Canada) or Memorial Day (U.S.A) , let me know how it goes! Tell your friends about it. Rate the recipe and share your thoughts and questions in the comments below. Your voice helps develop how POP KITCHEN moves forward, and your recommendation helps POP KITCHEN grow. Use the hashtag #popkitchen when you post photos of recipes you’ve made to your Instagram and tag @pop_kitch. I’ll share my favorite photos on POP KITCHEN’s account. Like POP KITCHEN on Facebook and follow along with all the recipes from other bloggers I love on Pinterest !

Recipe

Rhubarb Tequila Negroni

Ingredients

Rhubarb, 2 cups diced
Maple Syrup, ⅓ cup
Sea salt, ⅛ tsp
2 oz Rhubarb puree
2 oz Tequila Reposado
½ oz Campari
¾ oz lime juice
½ tsp maple syrup
4 large ice cubes
Small sauce pan
Blender, immersion blender, or food processor
Cocktail shaker or mason jar with lid
Cocktail glasses

Instructions

Place your chopped rhubarb and maple syrup in a small sauce pan, put it on the stove on medium high heat and bring to a low boil. Turn the heat down to medium low and allow to simmer until the rhubarb has become soft and mushy, about 15 minutes. Allow to cool for 5 minutes.
Using a blender, immersion blender or food processor, puree the rhubarb on high speed until you have a smooth puree. You should have a cup of puree, enough for making 4 cocktails
In a cocktail shaker add ¼ cup of the rhubarb puree, reposado, campari, lime juice, and maple syrup. Add 4 ice cubes and, like I said, shake the dickens out of it until your cocktail shaker is cold and frosty. Pour your cocktail into your cocktail glass of choice (I used a coupe but a martini glass or rocks glass will work too). Garnish with a lime slice, a piece of rhubarb shaved with a vegetable peeler or both!