Mexican restaurant and tequila experts Cielo Blanco have shared how to make their scrumptious Rhubarbarita.

  • 30
  • 2
  • Easy


  • 35ml Herencia Blanco
  • 15ml rhubarb liqueur
  • 20ml lime
  • 5ml agave
  • 2.8kg tinned rhubarb
  • 50mls lemon juice
  • Sugar


Firstly, you must make home made rhubarb jam.

Chop up 2.8kg of tinned rhubarb and match the weight with sugar. Add 50mls of lemon juice, then simmer in a pan for around 30 minutes till tastes sufficient.

Once the home made rhubarb jam has cooled add two tablespoons of the jam to the rest of the ingredients. Mix all the ingredients together with a cocktail shaker and chill with cubed ice.

Serve in a coupette glass with a tidy lime wheel garnish and a dash of rhubarb bitters.


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