**This is a sponsored post in partnership with Exotico Tequila intended for a 21+ audience only.

While everyone else is really digging into apple and pumpkin everything this time of year, I’m always over here leaning into the marigolds. They are popping in my fall garden, and while they are one of my all-time favorite garnishes, I also love making simple syrup with them.

And when Exotico Tequila, asks you to create a Día de los Muertos-inspired cocktail recipe, a Cinnamon-Marigold syrup just seems like the right move. I love how the earthy, sweet-tea-like flavor of the floral syrup works with the peppery brightness of the Exotico Blanco. Throw in dazzling fresh citrus juices and a gorgeous float of red wine, and you get a tangy, colorful margarita variation that just looks so perfect sitting next to that festive Exotico sugar skull label, AMIRITE??

And I should also note that it is pretty fun to watch a tiny chicken navigate her way through piles of marigold blooms that are essentially bigger than her.

But I digress.

Let’s make that cocktail.

MARIGOLD MARGARITA SOUR

Makes one serving.

1.5 ounces Exotico Tequila Blanco
1 ounce fresh orange juice
.5 ounce lime juice
.5 ounce Cinnamon-Marigold Syrup (instructions below).
- 1 cup fresh organic marigold petals
- 1/2 cup cane sugar
- 1 cup water
- 1 cinnamon stick
.5 - 1 ounce red wine
orange slice and organic marigold blossoms to garnish
1 tablespoon coarse sea salt
To make the Marigold Syrup:
Thoroughly wash your marigold petals. Add all ingredients to a small saucepan over medium high heat. Bring to a boil, and lower heat to simmer for five minutes. Remove from heat and let cool. Strain into an airtight container and store in fridge for up to 2 weeks. Makes about 1 cup.
To make the cocktail:
First, prep your glass by running a lime wedge around the edge and then dipping it to coat in salt. Fill glass with ice, set aside.
Add tequila, both juices, and syrup to a cocktail shaker with ice. Shake until chilled, and strain into your prepped glass. Hover a spoon, backside facing up, right over the top of the beverage. Slowly pour your red wine over the back of the spoon and onto the surface of the cocktail. Garnish with an orange slice and some marigold blooms.