Ingredients
Equipment
Method
For the syrup:
- Combine the 1 cup sugar and 1 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Once boiling, remove from heat, stir in 1 cup flowers, cover and let steep at least 15 minutes but up to 2 hours.
- Strain and set aside to cool completely. This can be made up to a week in advance.
For the drink:
- Pour about 1/4 cup of salt on a shallow dish. Crumble 2 marigold flowers into salt and then rub the salt and flowers together.
- Cut lime in half. Take one lime half and cut into thick slices. Rub one lime slice around the edge of a rocks glass. Dip the rim of the glass into the marigold salt and fill the glass with ice.
- Fill a shaker with ice. Squeeze the remaining 3 lime wedges into the shaker, add 1/4 cup mezcal and 2 tablespoons syrup. Cover and shake vigorously. Strain into prepared glass and garnish with crumbled marigold flower and a lime wedge.
Nutrition
Notes
- Syrup Swaps: If marigold flowers aren’t available, you can substitute with dried chamomile or calendula for a similar floral note, though the flavor will be slightly different.
- Serving Suggestion: This cocktail is perfect for Día de los Muertos gatherings or any fall celebration. Garnish with extra marigold petals for a beautiful, golden touch.
- Flower Safety: Be sure to use food-grade, pesticide-free marigold flowers for culinary use. Only edible varieties like Tagetes erecta (cempasúchil) are safe for consumption.
- Non-Alcoholic Version: Omit mezcal and add sparkling water and extra lime juice for a festive mocktail or try one of the non-alcoholic tequilas listed in the post.