Brighten Up Your Cocktail with Marigold Syrup this Fall
Our spotlight ingredient this week is the Marigold.
In the heart of October, the radiant cempasúchil flowers, also known as marigolds, burst into vibrant shades of orange and yellow, blanketing the Mexican landscape. This breathtaking display heralds the arrival of autumn and the onset of the joyous Día de Muertos celebrations. The cempasúchil flowers are not just a picturesque backdrop; they play a central role in the observance, captivating all the senses with their fragrant aroma, vivid hues, and surprisingly, their delectable taste.
These blossoms find their way into an array of recipes, from hearty soups and delicate pastries to decadent desserts and, intriguingly, cocktails. Their allure lies not only in their appearance but also in their flavor profile, which exudes a delightful combination of citrus-like brightness, tangy notes, and a subtle floral essence. Cempasúchil flowers have the unique ability to serve as a flavorful substitute for traditional citrus elements or can enhance the aromatic complexity of a beverage.
Cempasúchil syrup, with its citrusy tang and floral undertones, proves to be the ideal accompaniment not only for celebrating but also for elevating the drinking experience. This versatile syrup seamlessly complements a wide range of spirits, including mezcal, tequila, whisky, and virtually any other libation you can imagine. Its harmonious integration into cocktails makes it a must-have addition to your bar this autumn season.
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!
The post Brighten Up Your Cocktail with Marigold Syrup this Fall appeared first on Chilled Magazine.