By & By Gold Buck

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Recipe courtesy of Alba Huerta, Owner of Julep, Houston