How to Make Marigold Blood Orange Margaritas
This marigold blood orange margarita is a sweet, tangy, and refreshing twist on a classic margarita, perfect for Dia de Muertos. Made with homemade marigold syrup, freshly squeezed lime juice, and a splash of tequila it is sweet, tart, and delicious.
This recipe is from the book Muy Bueno fiestas by Yvette Marquez-Sharpnack, and is seriously one of the best margaritas I have ever had. It’s so unique because it is sweetened with marigold syrup. The book is gorgeous and has many ideas for celebrating all of the holidays with a Mexican flair. The book is not vegan, but does have some vegan recipes and lots of inspiration. With the holidays coming up, it’ll make a great gift!
Why You’ll Love This Recipe
If margaritas are your go-to drink, you’ll find this blood orange version a nice refreshing vegan alternative. Sweet and tart it is the perfect drink for Dia de los Muertos. If you’re expecting a crowd, feel free to double or triple the recipe. Or prepare a variety of margaritas, I’ve got quite a few for you to choose from.
What is a blood orange?
Blood orange is a type of orange that has dark, blood-like colored flesh. However, it has the same colored peel as a regular orange making it difficult to distinguish between the two. Similar in flavor to navel oranges, blood oranges tend to be slightly sweeter and have a more raspberry-like flavor. If you like blood oranges you should also try this Roasted Beet Orange and Quinoa Salad.
Ingredients
Blood oranges: Blood oranges, juiced, add the perfect level of natural sweetness to this margarita.
Lime: Freshly juiced limes add a tart flavor. Jarred lime juice would work, but for the best flavor use fresh.
Tequila blanco: I like to use tequila blanco or mezcal in this margarita but any type of tequila will work well.
Marigold syrup: I used marigolds, an edible flower, also known as cempasúchil, because of its special significance to Dia de los Muertos. The marigolds are combined with simple syrup to make marigold syrup. Vegan honey, maple syrup, or agave are good substitutes.
Making A Marigold Blood Orange Margarita Step By Step
Combine the petals of 8 marigold flowers and the simple syrup in a blender.
Puree until smooth.
Strain and discard the solids. Set aside for later use.
Combine salt and dried flower petals on a plate.
Run a wedge of lime over the rim of the glasses.
Dip into the salt-marigold mixture.
Pour the juice of 3 blood oranges, juice of 2 limes, and 4oz of tequila into the shaker.
Fill the shaker 2/3 full with ice.
Add 2 oz of the marigold simple syrup.
Cover and shake until the outside of the shaker is frosted.
Strain the mixture into the rimmed glasses. Garnish each glass with an orange slice and serve.
Expert Tips and Tricks
- Place your glasses in the fridge while you prepare the margarita so they’re nice and cool when you pour the drink mixture in. This will help keep the margarita cold as you drink it.
- Allow the blood oranges and limes to come to room temperature so juicing is easier.
- When you pick up the marigolds, flip a few of them upside down to dry out. This way they’ll be ready to use when you make your margarita.
Serving
Serve the margarita immediately for the best flavor and texture.
Storing
Leftover marigold syrup will keep in the refrigerator for up to one month.
Leftover margarita can be stored in a Mason jar in the fridge. Make sure to give it a shake before pouring and enjoying again.
FAQs
For a mocktail, omit the tequila and add sparkling water.
If you can’t find blood oranges you can use regular, navel oranges though your cocktail will have a slightly different flavor.
Marigold Blood Orange Margarita
Ingredients
Marigold Syrup
- 8 fresh marigold flowers
- 2 cups simple syrup (see notes)
Rim Glasses
- coarse salt
- 5 dried marigold flowers
- 1 lime, cut into 4th's
Margarita
- 3 blood oranges, juiced
- 2 limes, juiced
- 4 ounces tequila blanco or mezcal
- 2 ounces marigold syrup
Instructions
Marigold Syrup
- In a blender, combine the petals of the 8 marigold flowers and the simple syrup. Blend until completely smooth.
- Strain through a fine-mesh strainer into a bowl and discard the solids left in the strainer. Reserve for later use.
Rim the glasses
- Pour a layer of salt onto a small plate. Crumble the dried flower petals over the salt and mix well. Run a wedge of lime over the rim of the glasses and dip them into the salt-marigold mixture. Fill the glasses with ice and set aside.
Margarita
- In a cocktail shaker, combine the blood orange juice, lime juice, tequila, and 2 oz of the marigold syrup and fill the shaker two-thirds full with ice. Cover and shake until the outside of the shaker is lightly frosted.
- Strain the mixture into the rimmed glasses. Garnish each glass with an orange slice and serve.
Notes
- To make this a mocktail omit the tequila, and top off with sparkling water.
- Store the remaining marigold syrup in the refrigerator for up to a month.
- Make a simple syrup by bringing 2 cups of water with 2 cups of white sugar together over the stove. Simmer until the sugar dissolves and the mixture has thickened.
Nutrition
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.
