Marigold Margarita Mocktail with Marigold Syrup & Ice Cubes for Día de los Muertos
Pantry Recipe
Marigold Margarita Mocktail with Marigold Syrup & Ice Cubes for Día de los Muertos
Feliz Latinè Heritage Month! It’s celebrated from September 15th through October 15th. I am a proud Latinè, and my father is from Chile. I am excited to share my heritage through a partnership with Pinterest this month.
This mocktail is made with a simple syrup that has been infused with dried marigolds, also called calendulas or cempasúchi. They are often used as traditional decorations for Día de los Muertos in Mexico.
Notes: If you can't find edible flowers, leave them out. The extra syrup is delicious when poured over fresh fruit or pancakes or mixed with seltzer. Flaky sea salt makes for a delicious rim, but you can also use any salt you have on hand.
The flower petal ice cubes are simple to make. Take five to six small marigold flowers or one large and cut off the petals, place them into an ice cube tray, fill them with water, and let the tray freeze overnight.
xo Chef Carla
PS: If you have any questions, send me a DM on Instagram at @chefcarlacontreras
Marigold Margarita:
Serves 1
1–2 tsp. honey or agave
1/4 cup flaky salt
Fresh edible flower petals, garnish (optional)
2 tsp. marigold syrup (see recipe below)
3/4 cup orange juice
1 fresh lime, juiced (about 1 Tbsp.)
2–4 dashes orange bitters
1 cup marigold petal ice
Your favorite grapefruit soda
Fresh edible flower, garnish (optional)
Instructions Marigold Margarita:
Mix the flower petals and salt. On one side of your glass, use a pastry brush to add a swipe of honey or agave. Coat the area in flaky sea salt by carefully rolling the glass on the sticky side.
Add the ice, syrup, orange juice, tequila, and lime juice; top with seltzer; and stir (avoiding the rim). Garnish with lime slices and a fresh flower.
Ingredients for Marigold Syrup
1/2 cup cane sugar
1/2 boiling water
2 bags of chamomile tea
1/4 cup fresh or dried edible marigolds (optional)
1/16 tsp. salt
Instructions for Marigold Syrup
- Add the sugar, water, chamomile tea bags, salt, and marigold flowers to a heatproof jar and steep for 10 minutes. Remove the tea bags and strain out the flowers and let the syrup cool to room temperature.
- Store covered in the fridge for up to seven days.
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