I may be very busy lately, but you’re kidding yourself if you think that I’d miss posting a Cocktail Diaries for Cinco de Mayo. I have no idea if we’ll have Mexican food tomorrow night, but there will definitely be tequila.

You may also notice a slight rhubarb theme happening in my drink posts lately. I love the favor of rhubarb in cocktails, and it’s great in syrups because rhubarb pretty much has to be sugared up to be edible. I know that it’s the main ingredient in Campari, but Campari is a bitter. Not quite a substitute for the agave syrup the Juan Collins usually uses.

Also, it’s early in spring/summer, and there’s not much else in the garden that I can make into a cocktail right now besides rhubarb. But I don’t need to apologize for using rhubarb in drinks – just giving y’all a little more context.

The Juan Collins probably calls to mind the name “tom collins” because, well, it is a collins with tequila instead of gin. Great idea – but I think that the “juan” version benefits more from a fruity upgrade than “tom.”

This drink would be the perfect pair for some spicy tacos tonight. But if you’re not eating Mexican food, don’t let that stop you. I know I won’t.

Here’s what you need:
Ice
1 1/2 oz. tequila
1 oz. lemon juice
1 oz. rhubarb syrup*
2 dashes orange bitters
club soda
lime wedge for garnish

*To make rhubarb syrup, stir together 2 cups of sugar and 4 cups roughly chopped rhubarb in a pot. Allow to macerate for ten minutes. Add 1 cup of sugar and stir. Turn on the heat and bring to a simmer for 10 minutes. Strain out the rhubarb and allow to cool.

Fill a collins glass with ice and pour the tequila, lemon juice, syrup and bitters over the ice, stirring lightly. Top with club soda and stir gently. Garnish with a lime wedge