Marigold Ofrenda

Created by Christopher Bostick, The Varnish Bar, Los Angeles.

2 ounces Espolón Tequila Reposado
1 ounce fresh lime juice
3/4 ounce orange curaçao or Triple Sec
1/2 ounce light agave nectar
1/2 cup peeled and chopped cantaloupe
1/8 tsp. Chile de Arbol powder
1 small edible marigold for garnish

Muddle cantaloupe, agave nectar and orange curaçao in the bottom of a mixing glass. Add remaining ingredients, excluding garnish. Add ice and shake very well for at least 10 seconds. Double strain into chilled cocktail glass. Garnish with edible marigold.