Día de los Muertos Marigold Margarita


Courtesy of Vianney Rodriguez
Makes 1 drink

Super easy

Día de los Muertos Marigold Margarita


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

  1. For the marigold-infused tequila:
  2. Combine the ingredients and allow to infuse for about 4 to 7 days. Strain when ready to use.
  3. For the margarita:
  4. 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.
  5. In a cocktail shaker filled with ice, add the tequila, orange juice, Cointreau and lime juice.
  6. 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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