Blood Orange Marigold Margarita (Cempasúchil Margarita)
Sweet, tart, and beautifully bright — this Blood Orange Marigold Margarita is the perfect cocktail for Día de los Muertos or any fall fiesta. Made with freshly squeezed blood orange and lime juice, tequila blanco, and a touch of homemade cempasúchil (marigold) syrup, it’s a festive drink that’s as meaningful as it is refreshing.This recipe is featured in my cookbook Muy Bueno Fiestas, where I share how to make marigold syrup for a floral, citrusy twist. You can also substitute orange liqueur for a more classic margarita flavor. Whether you’re toasting to loved ones or hosting a cozy girls’ night in, this margarita is guaranteed to brighten the moment.
Servings: 2
Ingredients
- 3 blood oranges juiced
- 2 limes juiced
- 4 ounces tequila blanco (or mezcal for a smoky twist)
- 2 ounces orange liqueur or cempasúchil (marigold) syrup
- ice
- Coarse salt for glass rims
- Dried or fresh marigold flowers optional for rim and garnish
Instructions
- In a cocktail shaker, combine freshly squeezed blood orange and lime juice with tequila, orange liqueur (or marigold syrup), and ice. Shake vigorously for about 15–30 seconds until chilled.
- Strain evenly into two salt-and-marigold-rimmed glasses filled with ice.
- Top each glass with a slice of blood orange and, if desired, a marigold flower. ¡Salud!
Video
Notes
- You can find dried marigold flowers here.
- If you can't find blood oranges substitute with naval oranges.
- Mocktail margarita: Omit tequila and triple sec and top drinks with blood orange soda or sparkling water for some fizz.
Nutrition
Serving: 1margarita | Calories: 248kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 104mg | Fiber: 2g | Sugar: 12g | Vitamin A: 77IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 1mg