Marigold Mule with Organic Ginger Root Tea Syrup (Día de los Muertos)
This cocktail is made with a simple syrup that has been infused with Tadin’s Organic Ginger Root Tea and organic dried marigold flowers (cempasúchil). Marigolds are traditional decorations for Día de los Muertos. If you can’t find the flowers, you can infuse a chamomile tea bag instead. The syrup is delicious when poured over fresh fruit or mixed with seltzer. Feel free to skip the tequila in this drink if you’re avoiding alcohol.
- 1 cup of crushed ice
- 1 Tbsp. Tadin Organic Ginger Root Tea Syrup (see recipe below)
- 1.5 oz tequila (optional)
- Ginger kombucha to top off
- Lime slices, garnish
- Fresh marigold flower, garnish (optional)
- Add the ice, syrup, orange juice, tequila, and lime juice; top with ginger kombucha; and stir. Garnish with lime slices and a fresh flower.
Tadin Organic Ginger Root Tea Syrup
- 1/2 cup cane sugar
- 1/2 water
- 2 Tadin Organic Ginger Root Tea, opened
- 1/4 cup dried or fresh marigold flowers (optional)
- 1/16 tsp. salt
- Heat the sugar, water, and salt in a small saucepan on medium-high heat until small bubbles appear (about three minutes).
- Add the tea bags and marigold flowers to a heatproof jar, pour the syrup over the tea bags, and steep for about 10 minutes. Pull out the tea bags gently squeeze and strain out the flowers, and let cool to room temperature. For a more pronounced flavor you can leave in the flowers and tea bag to infuse overnight in the fridge, and then strain.
- Store covered in the fridge for up to seven days.