Margarita recipes to try

The finished Petalo De Rosa margarita. Made with homemade rose bud syrup, lime juice, Cabresto Reposado, muddled cucumber, and edible rose buds.

A thin slice of cucumber is peeled away for the Petalo De Rosa margarita.

Add 1.5 ounces of Cabresto Reposado.

Add two strips of cucumber.

Muddle together until cucumber is broken apart and infused into the tequila.

Add half an ounce of triple sec.

Add one ounce of rose pedal syrup.

Add two ounces of the lime juice, lemon juice, and agave nectar blend.

Shake well.

Add another cucumber for garnish.

Dried rose petals used to make the rose petal syrup and as a garnish for the Petalo De Rosa margarita.

Garnish with the edible rose bud petals. Petalo De Rosa margarita. Made with homemade rose bud syrup, lime juice, Cabresto Reposado, muddled cucumber, and edible rose buds. Photos are for a story about margaritas at El Barzon restaurant in Detroit, February 19, 2018. (David Guralnick / The Detroit News)

Eddie Vargas, manager of El Barzón Restaurant in Detroit, holds a Petalo De Rosa margarita. Made with homemade rose bud syrup, lime juice, Cabresto Reposado, muddled cucumber, and edible rose buds.

El Jefe margarita: Charred grilled lemon juice, Cabresto Anejo tequila, and Grand Marnier.

Rub a lemon onto a snifter glass to hold the salt.

Salt the rim with kosher salt and add fresh ice.

Add 1.5 ounces of Cabresto Añejo tequila.

Add one ounce of Grand Marnier.

Add 2.5 ounces of lemon juice from a grilled lemon with some agave nectar.

Charring the lemon. This can also be done on a grill.

Mix and strain over ice.

El Jefe margarita: Charred grilled lemon juice, Cabresto Anejo tequila, and Grand Marnier.

Two margaritas available at El Barzon restaurant in Detroit. Petalo de Rosa, left, and El Jefe.