Marigold Recipe

Make purée

Place hulled strawberries and chopped pear in a blender or small food processor. Add 0.5 tsp fresh lemon juice and 0.5 tsp simple syrup if the fruit is not very sweet. Pulse or blend until smooth, about 10–20 seconds. If too thick, add 1–2 teaspoons of water and blend again. Strain through a fine mesh sieve into a small bowl to remove seeds and fibers, pressing with a spoon. Yield should be about 3–4 oz; measure out 1 oz for the cocktail and reserve the rest for another drink.

Chill glass

If desired, chill a Collins or highball glass by filling it with ice water while you prepare the drink, then discard the ice water before serving.

Build and shake

In a cocktail shaker, add 2 oz Olmeca Altos Reposado, 0.75 oz triple sec, 1 oz strawberry-pear purée, 0.25 oz fresh lemon juice, 0.25 oz simple syrup, and a scoop of ice (about 1/2 cup). Fill the shaker with ice to near top, cap, and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain and top

Discard ice from the chilled glass (if used) and fill the glass with fresh ice (about 3/4 cup). Double-strain the shaken cocktail into the glass using a Hawthorne and fine mesh strainer to catch pulp. Top gently with 2 oz chilled lemonade, pouring slowly so the drink layers slightly but integrates.

Garnish and serve

Garnish the drink with an orange wedge on the rim. Optionally express an orange peel over the drink first to release oils, then place the wedge. Serve with a short stirring straw so the guest can mix the lemonade in as desired.