A vibrant Day of the Dead margarita that features marigold infused tequila, fresh mango juice and plenty of lime juice is a wonderful cocktail when trying marigolds, the flower of the dead, for the first time.
Mango Marigold Margarita
Tis the season for my favorite flower, the marigold. When October draws near all I can think about is this beloved flower.
Marigolds, cempasuchil is the traditional flower used to celebrate Dia de Los Muertos. An important Day of the Dead symbol these flowers symbolize death, referred to as the flower of the dead they are placed on the altar, the grave and the petals are sprinkled on the floor to lead the dead to their grave. It is believed that marigolds guide the spirit of the dead to their altars using their vibrant color and fragrance.
Every year I try to incorporate this flower in my Dia de Los Muertos recipes. I want you to see it’s real beauty and enjoy it for yourself. Over the years I have highlighted marigolds in bread, wine, tequila, and cocktails. Today I want to share a marigold margarita for those who may be hesitant to try the flower known as the flower of the dead. The margarita base is marigold infused tequila. You can find that recipe here.
Then I add a hefty splash of fresh mango juice, which compliments this earthy notes of the marigold tequila. Fresh lime juice, a salt rim and plenty of ice this mango margarita is sheer joy.
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I believe both my abuelita and abuelito would enjoy this vibrant margarita after a long day. Los extraneo mis queirdos,
¡Salud!
Mango Marigold Margarita
Yield 1 Makes
A vibrant Day of the Dead margarita that features marigold infused tequila, fresh mango juice and plenty of lime juice is a wonderful perfect cocktail when trying marigolds, the flower of the dead, for the first time.
Ingredients
1 ounce marigold infused tequila
3 ounces fresh mango juice
1 ounce Cointreau
2 teaspoons fresh lime juice
Instructions
In a cocktail shaker combine, marigold infused tequila, fresh mango juice, Cointreau and fresh lime juice. Shake until well blended and chilled. Serve over ice in a salt-rimmed glass.
Courses Cocktails
Cuisine Mexican
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