Hi! Are you surprised to see me here on a Thursday with a brand spanking new recipe? I realize it’s not my usual posting day. But YOU GUYS! It’s Margarita Week! And you know that I had to get in on the tequila-loving action!
Margarita Week is a yearly event organized by Kate from Hola Jalapeño in which, as you’ve probably guessed by now, bloggers from around the interwebs create and post new tipsy (and some not-so-tipsy, too!) margarita recipes. And anything (not just cocktails) margarita-inspired goes. Two years ago, I crafted these perfectly pink Rhubarb-Raspberry Margaritas for the occasion (which are still a Summer-time favorite of mine!). And last year, I went a little non-traditional and took my margaritas into frozen popsicle form with these Creamy Coconut Mango Margarita Popsicles.
This year, I decided to go back to cocktail shaking. And so I dreamt up these Nasturtium Margaritas to share with you today.
And aren’t they just the MOST BEAUTFIUL!?!? I mean, edible flowers in everything is always a win, as far as I’m concerned. But in these margaritas, well, I can barely handle how lovely they are.
Hint: in addition to Cinco de Mayo, you could also make these for your Mom for Mother’s Day. I think we all know Mom deserves a flowery cocktail (or two). Just saying.
So let’s talk about the key ingredient in these cocktails: nasturtium.
Nasturtiums are a fairly ubiquitous flowering plant, most easily recognized by their brightly hued petals, ranging in colors from yellow to orange to red. They are easy and quick to grow. And they are delicious! Nasturtium flowers have a peppery taste, which makes them a common addition to Summer salads. And, as I’ve now recently discovered, that little bit of spice is perfectly welcome in a margarita, too!
I used nasturtium petals (just tear off the petals and discard the central pistils and stamens) to flavor the salt-sugar rim (do not skip this part!). And I also muddled a few petals into the cocktail itself. Oh and definitely reserve a few whole flowers for garnish. It really makes these margaritas pop!
You can find nasturtium flowers at your local farmers market, some high-end grocery stores and of course, in your own garden if you have a green thumb. Just be sure to check that the plants haven’t been sprayed with chemicals.
For more #margaritaweek madness, check out Kate’s dedicated Margarita Week webpage. I know you’ll find something (or three things!) to wet your whistle!
For the Nasturtium Salt-Sugar:
For the Cocktail:
How pretty are these?! Perfect for Cinco de Mayo And for Mother’s Day! Thanks so much for sharing all the info on these gorgeous edible petals too Liz! Love this one! Cheers!
Thanks, Mary Ann! Edible flowers are just the best!
These are the pretties margaritas I’ve ever seen Liz! I love nasturtium flowers… not only in salads, but in my garden too. Getting in on the tequila-loving action – I’m all in! And that tequila mango … omgeee, I’d forgotten about that! sheesh! SO much to love during margarita week. I think I want to cancel my plans on Saturday to head to Seattle and stay at home, eat nachos and make this drink! Gorgeous work!!
Right? So many delicious drinks (and non-drinks) for Margarita Week. We’ll have to chip away at the list this Summer!
Okay, these are just the prettiest!!
Thanks, Z! I hope you try them! Flower power!
These are SO beautiful!!
I don’t know how to say it but dang, get me a pitcher!!
Coming right up!
HOLY MOLY these are gorgeous. Is it 5pm yet?!?
Close enough I think!
wait! I missed this week? OMG no. Can we repeat? LOL! I need one of these in hand all week please. GORGEOUS!
They will be perfect all Summer long! You didn’t miss anything!
was searching for some fun cocktails, margaritas in fact,, and found this, love it and thank you!
Awesome! Yeah this one is super pretty! I hope you get the chance to try it!
Will the salt/sugar/nasturtium mix keep? If I make it ahead of time should I refrigerate it? Thanks in advance!
Hi Greg, I’ve never made it ahead of time before. I think it’s best to make it fresh. The salt/sugar will absorb a lot of moisture if you refrigerate it and may get too clumpy. And I suspect the nasturtium bits would turn brown.