Marigold Blood Orange Margarita

A marigold margarita in a wooden charger plate.

Marigold Blood Orange Margarita

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.

Course Drinks

Cuisine Mexican

Diet Vegan

Total Time 10

Servings margaritas

Calories 246kcal

Author Dora R.

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