Mexican Mint Marigold Liqueur


Courtesy of Kate Payne

Photography by Jo Ann Santangelo

Makes approximately 1 1/4 cups of liqueur. 

This anise-like herb grows year-round in Texas and sports tiny yellow flowers that appear in summer and fall, followed by a brief dormant winter season. Spring finds the herb tender with new growth. Also called Texas tarragon, this hardy perennial is well adapted for Central Texas droughts and even attracts butterflies in the summer. My favorite uses for the fragrant leaves include flavoring ice cream, sorbet and simple syrup; adorning the table with either flowering or non-flowering sprigs; or applying as seasoning where one might use tarragon.

Super easy

Mexican Mint Marigold Liqueur


For 1 Serving(s)


  • 15 2-inch sprigs Mexican Mint Marigold (preferably new growth)
  • 1 cups Brandy
  • 1/3 cups plus 1 Tablespoon of Sugar
  • 3 tablespoons Water

Mexican Mint Marigold Liqueur Directions

  1. In a clean, half-pint mason jar, combine the Mexican mint marigold and brandy.
  2. Cap tightly and let the jar sit for 5 days—sloshing around the contents daily.
  3. On day 5, make a simple syrup by dissolving the sugar into the water over low heat.
  4. Allow to cool. Strain the herbs from the brandy through a coffee filter or fine cheesecloth and add the sugar syrup.
  5. Store at room temperature, capped tightly, in a dark place or in the refrigerator.
  6. Keeps indefinitely.
  7. Sip this liqueur very cold, or add it to other cocktails for an herbal flair.

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