By • April 21, 2010 • 2 Comments

Author Notes: I created this recipe a year ago, for Mixology Monday, a themed monthly online cocktail party: The theme for which I created this drink was to spin a classic cocktail into a new direction, and for this drink, I chose to adapt the margarita. The result was perhaps a little bizarre, but it was very tasty. You can visit my blog for a longer explanation of the thought process behind this combination of flavors: - adashofbittersadashofbitters

Food52 Review: The Ruirita is a sophisticated sipper with a few hurdles to overcome: There are several ingredients (Cynar, orange-flower water and rhubarb bitters) that the average person is unlikely to have on hand. It is also a cocktail that requires measurement -- no eyeballing ingredients here! All that said, Ruirita does a great job of introducing casual drinkers to the complexities of Cynar and the use of bitters. The drink is flavorful and intriguing: the herbal Cynar complements with the bouquet of orange-flower water and the tequila smooths it all together. - Savorykitchen

Serves 1

  • 2 ounces blanco tequila
  • 1/2 ounce Cynar artichoke liqueur
  • 1/2 ounce fresh-squeezed lime juice
  • 1/4 ounce simple syrup
  • 3 dashes Fee Brothers Rhubarb Bitters
  • 2 drops orange-flower water, to rinse glass
  1. Fill cocktail shaker with ice.
  2. Pour in all ingredients except orange-flower water, and shake for 10 seconds.
  3. Rinse chilled glass with orange-flower water and discard anything that pools in bottom of glass. (This stuff is strongly flavored, so be careful with it.)
  4. Strain cocktail into glass.
  5. Smile.

Tags: artichoke, classic, rhubarb

Comments (2) Questions (0)


about 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I am now the proud owner of a bottle of Cynar, so this is going to be my Sunday afternoon sip. (Can't find the bitters anywhere, but that will not stop me.)


over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Great spring flavors! Sounds bizarrely delicious. And that swanky rinse trick I love.