By & By Gold Buck
Mexican-American mixologist Alba Huerta, owner of the Houston bar Julep, created this cocktail for Dia de los Muertos, or the Day of the Dead, celebrated on November 1. She calls the drink “By & By,” which means a future time and occasion. The drink includes marigold, or cempasuchil flower, she explains, “to guide our ancestors’ spirits back home with its scent. The use of marigold and the name of the cocktail infer that the return of one’s spirit will be a future time and occasion.” The dried marigolds lend spice and tannin to the drink and add a beautiful orange-amber color.
Ingredients
For the marigold-infused reposado tequila:
- 25 fl. oz. (750 ml) reposado tequila
- 1 oz. (30 g) dried marigold leaves
For the honey mix:
- 1 cup (8 fl. oz./250 ml) honey
- 1 cup (8 fl. oz./250 ml) hot water
3/4 oz. (20 ml) fresh lime juice- 2 dashes of Peychaud’s Bitters
- Ice cubes
- 1 1/2 oz. (45 ml) ginger beer
- Mint sprig and marigold flower for garnish
Directions
To make the marigold-infused tequila, in a 1-quart (1-l) jar, combine the reposado tequila and dried marigold leaves. Set aside at room temperature for 4 hours. Strain, discarding the marigold leaves, and store the tequila in the refrigerator.
To make the honey mix, in a small bowl, combine the honey and hot water. Mix well until the honey is dissolved. Let cool before using. Store in the refrigerator.
In a cocktail shaker, combine 1 1/2 oz. (45 ml) of the marigold-infused reposado tequila, 3/4 oz. (20 ml) of the honey mix, the lime juice and Peychaud’s Bitters. Shake vigorously, then strain into an ice-filled tall glass, such as a zombie glass. Top with the ginger beer. Garnish with a mint sprig and marigold flower and serve immediately. Makes 1 drink.
Recipe courtesy of Alba Huerta, Owner of Julep, Houston