This infusion is inspired by Vianney Rodriguez’s recipe for marigold-infused tequila. Cempasúchil—the Aztec marigold—is the traditional flower used to celebrate Día de Los Muertos. Marigolds are believed to guide the spirits of the dead to their altars using their vibrant color and fragrance. I grow marigolds annually in my garden to ward off pests and harvest them every fall. When the flowers are dried and stored properly, they can last for a very long time, and then their petals can be used in cooking and tea blends. Dried marigolds can also be sourced at specialty herb stores and online. I used Dry Point Distillers’ Slow Desert Agave Spirit, but you can use any silver agave spirit for your infusion.
Marigold-Infused Tequila and Margarita
Ingredients
Marigold-infused tequila
- 1 cup organic marigold petals , dried
- 4 cups tequila
Marigold margarita
- 3 ounces marigold-infused tequila
- 3 ounces tonic water
- 1 ounce Cointreau
- 1 ounce lime juice
- Orange peel , for garnish
- Tajín , for garnish
Instructions
Marigold-infused tequila
- Combine ingredients and allow to infuse for about 4–7 days, tasting for strength. Strain when ready to serve.
Marigold margarita
- Rim glass with lime juice and Tajín. Add ice and ingredients to a collins glass and stir to combine. Garnish with marigold flower.
