Marigold Cocktail
by Andrés Moran
Ingredients
- 1 1/2 oz Roca Patrón Reposado
- 2 oz Tonic
- 1/2 oz Cempasúchil (marigold) syrup*
- 1/2 oz Fresh lime juice
Preparation
- Add all liquid ingredients to an ice-filled collins glass and stir to combine.
- Garnish with orange zest and edible flowers.
Additional Notes
Courtesy of Patrón; Andrés Moran
*Cempasúchil (Marigold) Syrup
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 cup marigold petals
Preparation
- To create cempasúchil syrup, start by heating a mixture of sugar and water over medium heat until the sugar dissolves.
- Add marigold petals, bring it to a brief boil, and let it simmer for a minute.
- Remove from heat, cover, and steep for at least an hour (or more for a stronger flavor).
- After it cools, strain it through a fine mesh strainer into a clean jar.
- Your cempasúchil syrup is now ready to enhance your cocktails.
- Salud!
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