I mean….who doesn’t like a blended cocktail? We’re venturing out of the norm and concocting original and dynamic blends of ingredients. This is something you can easily do yourself with some experimentation, or by taking aspects of your favorite smoothie recipe (just maybe don’t have it for breakfast).
Our first recipe, the rhubarb margarita, is based on the sweet rhubarb pie our mom used to make growing up, passed down from our Granny. Made with Patrón Silver, frozen cooked rhubarb, homemade sweet and sour, and fresh lime juice, this cocktail tastes like dessert in a glass, so enjoy it with some salty snacks, like chips and guacamole.
Use up your ripe bananas and mangos by whipping up a frozen blended banana mango cocktail, another great choice for summer entertaining. For guidance and ingredient suggestions for more blended cocktails, refer to chapter fourteen: Home Mixology of our book This Girl Walks Into A Bar: A Women’s Guide to Professional Bartending and Home Mixology.
Rhubarb Margarita
4 one ounce frozen cubes of cooked rhubarb (see recipe below)
2 ounces Patrón Silver
1 ounce homemade sweet and sour
1/2 ounce fresh lime juice
Sugar for rim
Directions: Add the rhubarb cubes, Patrón Silver , sweet and sour, and lime juice to the blender. Mix until smooth. Pour into a glass rimmed with sugar. Watch these steps in our vine video.
Frozen Rhubarb Cubes: Wash and chop three stalks of organic rhubarb. Put 1 ounce of water into a sauté pan, then add the rhubarb and sauté until the rhubarb has the consistency of a puree. Add 1 ounce of agave syrup and mix well. Scoop the puree into one ounce ice cube trays and freeze solid, which takes about four hours.
Frozen Blended Banana Mango Cocktail
4 frozen mango pieces
4 frozen banana pieces
4 ounces Patrón Silver
1 ounce banana liqueur
1 ounce lime juice
Serves 2
