Fresh ingredients make all the difference in the strawberry rhubarb margarita from Charleston’s Basic Kitchen.
4 strawberries, halved
½ fennel bulb, diced into ½ inch cubes
1 stalk of rhubarb, diced into ½ inch cubes
1 ½ oz. blanco tequila
½ oz. Aperol
Tools: muddler, shaker, strainer
Garnish: cilantro sprig, strawberry slices and rhubarb wheel
In a mixing tin, muddle the strawberries with the fennel and rhubarb. Add the tequila and Aperol and shake with ice until chilled. Strain into rocks glass and add ice and a splash of soda water to taste. Garnish.
Zach Smith, Basic Kitchen, Charleston , South Carolina
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