This recipe is intended for readers 21 years and older. Please drink responsibly.
Sometimes inspiration strikes in strange ways. I had recently ordered a bunch of micro marigolds from Gourmet Sweet Botanicals for a different recipe. I wanted to create a cake using marigolds for my Food'N'Flix invite post. You can read that here...and see the cake!
There was so many visual images that stood out - the film was truly beautiful - but the recurrence of marigolds stuck with me.
The dead have to cross back to the land of the living over a marigold-covered bridge; and marigold petals play a key part in sending Miguel back to the land of the living. You just have to watch it.
In any case, when I had leftover blooms, I decided to freeze some in ice cubes. Then I was cleaning out a spice drawer and found some habanero salt that friends had given me. Salt and flowers made me think of margaritas. I know, it's a leap; but it's how my brain works. You can substitute regular salt and skip the flower-laden cubes. They're really just pretty and don't add any flavor to the cocktail.
Ingredients makes 2 cocktails
- salt for rimming the glass (I used a habanero salt)
- lemon slice for rimming the glass
- 3 ounces tequila
- 2 ounces limoncello (or any citrus flavor liqueur)
- 6 ounces freshly squeezed grapefruit juice
- ice cubes for serving
Place salt on a saucer. Run the lemon slice around the rim of the glass and press the glass into the salt. Invert and set aside.
In a mixing jar or cocktail shaker, pour in the tequila, limoncello, and grapefruit juice. Stir to combine and pour into your rimmed glasses. Gently drop in the ice cubes and serve immediately.