May Cocktail: Tequila Blooms
Happy Cinco de Mayo! To shake things up a bit, I wanted to make a yummy tekillya drank that isn't a margarita. Even though I lobbb a good marg, it's always fun to try new flavors. I whipped up a delish take on the Mexican Ofrenda cocktail - this melon-y delishness is the perfect blend of fruity and spicy!
Ofrenda means "offering" in Spanish, and while this particular concoction was originally inspired by Dia de los Muertos, I think it's perf for any time of the year, especially spring. The original recipe calls for a marigold garnish since the marigold is known as the “flower of the dead,” but I cheered it up a bit with a bright yellow daisy. I also substituted chile de arbol powder for cayenne powder since I couldn't find any of the former while wandering my local supermarket. A quick google search informed me cayenne is a good substitute, and after drinking the end result, I agree. Watch out though, this is one of those drinks that you keep guzzling because it's so good, then an hour later you go to stand up and the room is spinning - LOL. Recipe below!
OFRENDA COCKTAIL
INGREDIENTS (Serves 2)
4 oz. Espolón Tequila Reposado
2 oz. fresh Lime juice
1.5 oz. Orange Curaçao OR Triple Sec
1 oz. light agave nectar
1 cup peeled and chopped cantaloupe
2/8 tsp. chile de arbol powder OR cayenne powder
2 marigolds or flowers of your choice
INSTRUCTIONS
- Muddle cantaloupe, agave nectar, and Triple Sec in the bottom of a mixing glass.
- Add remaining ingredients, excluding flowers. Add ice and shake very well for at least 10 seconds.
- Pour into chilled cocktail glass.
- Garnish with flower of your choice!
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