Blood Orange Marigold Margarita

Name: Blood Orange Marigold Margarita
Cuisine: Mexican
Ingredients: Ice cubes; Juice of 3 blood oranges; Juice of 2 limes; 4 fl oz (120 ml) tequila blanco or mezcal; 4 fl oz (120 ml) tequila blanco or mezcal; 2 fl oz (60 ml) cempasúchil syrup (see Cook’s Note) or triple sec; 2 fl oz (60 ml) cempasúchil syrup (see Cook’s Note) or triple sec; 2 blood orange slices, for garnish; Coarse salt, 4–5 dried marigold flowers, and lime wedge, for the glass rim; Coarse salt, 4–5 dried marigold flowers, and lime wedge, for the glass rim; Coarse salt, 4–5 dried marigold flowers, and lime wedge, for the glass rim

Preparation info

Makes
2
cocktails

Difficulty
Easy

Appears in

Muy Bueno Fiestas

By Yvette Marquez-Sharpnack

Published 2023

About

Tart blood orange juice makes a brilliantly colored—not to mention very uplifting— cocktail. For a touch of Día de los Muertos spirit, sweeten the margaritas with a homemade cempasúchil (marigold) syrup for floral, citrusy, and sweet notes.

Ingredients

Coarse salt, 4–5 dried marigold flowers, and lime wedge, for the glass rim
Ice cubes
Juice of 3

Americas
Mexico
Drinks
Gluten-free
Vegan
Día de los Muertos

Method

Pour a layer of salt onto a small, flat plate, crumble the flowers into the salt, and mix together. Run the lime wedge around the rim of a cocktail glass, then roll the outer rim in the salt-marigold mixture, coating it evenly. Repeat with a second cocktail glass. Fill the glasses with ice and set aside.

In a cocktail shaker, combine the orange juice, lime juice, tequila, and cempasúchi