Thursday, May 5, 2011

marigold ofrenda

2 oz Espolón Tequila Reposado
1 oz Lime Juice
3/4 oz Curacao or Triple Sec (Cointreau)
1/2 oz Light Agave Nectar
4 oz Cantaloupe (peeled, chopped)
1/8 tsp Chile de Arbol Powder (Ancho Chili Powder)

Muddle cantaloupe, agave nectar, and orange liqueur. Add rest of ingredients and ice, shake, and double strain into cocktail glass (rocks glass). Garnish with an edible marigold flower.

Since today is Cinco de Mayo and the rest of the world is buzzing about tequila drinks, I figured that we should do our part. Instead of the Cinco de Mayo recipes that we were sent by Espolón (we did make the Bebida de Puebla from that collection), we backtracked to one we left off of their Day of the Dead list. Since cantaloupes were on sale, I wanted to make the Marigold Ofrenda created by Christopher Bostick of Varnish in Los Angeles. Probably a better time to make this drink would be in August when ripe, locally harvested melons and marigold flowers are available. On the other hand, the melons we found at Harvest Co-op in Central Square were aromatic and we had a bottle of the Espolón reposado that they sent us a few months ago, so wrong holiday or not, it was time to make this drink.
Since we lacked a marigold as garnish, the drink smelled of tequila, melon, and hot pepper and lacked some possible floral notes; moreover, Andrea commented that it had a very fresh, rainlike aroma to her. The fruit notes came across in the sip as a pleasing melon and citrus flavor, while the tequila and slight heat from the pepper appeared on the swallow. Note that we used a smokey ancho chili powder for we lacked chile de arbol which I believe is a bit spicier; however, a slight bit of heat when coupled with alcohol goes a long way for me. Finally, I was quite surprised at how soft the swallow ended; perhaps it was the agave nectar and the cantaloupe juice that mellowed the Marigold Ofrenda into a really easy drinking Margarita variation.


Sunny&Rummy said...

Didn't have any cantaloupe on hand so I tried this one with honeydew melon. I also had to sub chipotle for ancho and used Cazadores Anejo. it came out interesting enough that I will finish off the melon with another, and will try it the right way when I have a cantaloupe.

frederic said...

While melon shopping, I did spot honeydew and had to confirm which I wanted on my shopping list. Cantaloupe is more suited for tequila though; honeydew seems like it would make a great white rum or pisco version (both of these spirits would match the lime juice and other ingredients as well).

Ancho wasn't the right pepper according to the recipe either, but it was plenty flavorful without being uncomfortable. While I love hot food, I despise hot boozy drinks.