Día de los Muertos Marigold Margarita
Category:
Courtesy of Vianney Rodriguez
Makes 1 drink
Super easy
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PrintIngredients
For 1 Batch(es)
For the marigold-infused tequila
- 1 cup(s) organic marigold petals
- 2 cinnamon sticks
- 4 cups tequila
For the margarita
- 3 ounces marigold-infused tequila
- 2 ounces fresh orange juice
- 1 ounce(s) Cointreau
- 1 ounce(s) lime juice
- Lime wedges
- Course salt
Día de los Muertos Marigold Margarita Directions
- For the marigold-infused tequila:
- Combine the ingredients and allow to infuse for about 4 to 7 days. Strain when ready to use.
- For the margarita:
- Fill a shallow dish with course salt. Run a lime wedge around the edge of a margarita glass, dip it into the salt to coat the rim and place it in the freezer to chill.
- In a cocktail shaker filled with ice, add the tequila, orange juice, Cointreau and lime juice.
- Shake well and pour into the chilled glass.
Recipe notes
Marigold petals are available online, at a local florist or in your own garden.
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