Sangre de las Flores
I love me some Halloween, but maaaaaaaaan, do I really, really love me some Dia de los Muertos. Give me the flowers, the colors, the sugar skulls, and allllll the Pan de Muerto...Plus, it's a three day party. This is something I can really get behind.
As can my chickens. They're really enthusiastic about donning tiny floral crowns and celebrating the memory of their ancestors. Really enthusiastic.
So a festive, floral cocktail is definitely in order. And we shall call it: Blood of the Flowers. Because that is both morbid and lovely and makes everyone feel awkwardly conflicted. Cheers.
S A N G R E D E L A S F L O R E S
To make one cocktail:
1.5 oz. blood orange juice
1 oz. mezcal
.5 oz lime juice
.5 oz. Grand Poppy liqueur (or other amaro type liqueur, such as Campari)
.5 Spiced Marigold Hibiscus Syrup (directions below)
Organic marigold and carnation blossoms to garnish (or other edible flowers)
Sugar sprinkles and flower petals to rim
To make the Spiced Marigold Hibiscus Syrup:
1 hibiscus tea bag
1 cup water
1/2 cup sugar
1/4 cup fresh marigold petals
1/2 teaspoon cinnamon
To make the syrup, brew one cup of strong hibiscus tea (one teabag) according to manufacturer instructions. Place brewed tea, sugar, marigold petals, and cinnamon in a saucepan over medium high heat. Bring to a boil, and stir until sugar is fully dissolved. Cover and remove from heat. Allow to steep and fully cool. Strain mixture into airtight container and store in fridge.
To make your cocktail:
Prep your glass by mixing two tablespoons of sugar sprinkles with a tablespoon of small, varied flower petals. Rim the glass with lime and dip it in the sugar and petal mixture. Drop one large ice cube in it. Set aside.
In a cocktail shaker, combine mezcal, lime juice, floral liqueur, syrup, and orange juice over ice. Shake until chilled. Strain mixture into prepped glass, and garnish with flowers.
And lest we forget...last year we celebrated with tiny *authentic ponchos: