By Lee & Lou Havlicek.
Lee & Lou Cook.
Look look look, here’s how it is: On a warm, sunny afternoon, there are plenty of things that make our day, which is already great by definition of being warm and sunny, perfect—we extol plenty of these things on the regular, as you may have noticed. Basically, if you put them all together, they would create some kind of blackberry-tomato-flavored barefoot-hammock-swinging-ice-cream-slinging day. And once the sun went down, there would also be fireflies (obviously). And a fire pit. And so many stories that the evening rolls into midnight just like that. Because in our hearts and brains, this is what constitutes a Really Good Day. And all the while, from oh, let’s say whatever time you consider a-ok for a cocktail until sunrise, there should be friends in our yard and margaritas in our hands. And those margaritas should be rhubarb-flavored—tart and tangy and sweetly rosy.
You should know, that around midnight, margaritas become Midnight Margaritas… which means there’s usually some of this.
Rhubarb is such a natural addition to margaritas because of its fruity tartness, but it also adds that element of surprise that makes a drink or a dish truly awesome. The fact that it rosies up the drink with gorgeous color doesn’t hurt either. Let’s face it, it’s hard to drink something pink and not be pretty happy about it—especially when the color is totally and completely natural.
The rhubarb syrup that goes in the drink replaces simple syrup. It can be stored in a jar in your fridge and added to lemonade or sorbet or whatever you like.
Great. Now you know how we’re going to be spending the next few months. So, come on over already and bring a pitcher of these, will you? We’ve already finished ours…
For the rest of the post, the recipe, and oh so much more Lee & Lou click here.