Cocktail of the week: Arabica’s rhubarb margarita - MW

Fruit, sharp and sour, like a margarine should have, with a little kick from spice, spice.

Serve 1

Lime
Rhubarb piece 2cm
2 raspberries
40ml white tequila - we use Tapatio Blanco
10ml Aperol
15ml vanilla syrup
10ml lemon juice
25ml of apple juice
Pineapple juice 25ml
1 slice raw rhubarb, to serve

For the spiced salt
50g pink peppercorns, crushed
50g sea salt, lightly crushed – we use Maldon
10g urfa chilli flakes, crushed

Combine the salt and pepper mix ingredients in a small, shallow bowl. Rub the rim of a tumbler with the lime, then dip the top of the glass in the spiced salt mix, to coat.

Put the rhubarb and raspberries in a boston shaker, then muddle (ie, bash) the fruits. Add all the liquids and a handful of ice, and shake hard. Strain into the prepared glass and serve on the rocks garnished with a slice of rhubarb.

MW