40 ml tequila
20 ml Cointreau
40 ml lime juice
40 ml Rhubarb syrup
3 rhubarb stalks, chopped
350 ml water
350 ml Dansukker Granulated Sugar
Start with the rhubarb syrup. Simmer the ingredients together for about 15 min.
Strain through a coarse-meshed sieve. Carefully squeeze the rhubarb to extract all the juice. Leave to cool.
Shake the tequila, Cointreau, lime juice and rhubarb syrup.
Serve in a cocktail glass with salted edges.
For the best salt rim, rub the glass rim with a slice of lemon then turn the glass upside down in salt on a saucer.
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