This cocktail puts the “island” in Rhode Island, with its perfect balance of sweetness, acidity and spice. Anise hyssop (Agastache foeniculum) leaves and marigolds (Tagetes erecta) grow in profusion in the summer garden—perfect for garnishing this juicy cocktail.
Ingredients
- 1¾ ounce Plantation Pineapple Rum
- ¼ ounce fresh pressed lime juice
- ½ ounce coconut water
- ½ ounce John D. Taylor’s “Velvet Falernum” Liqueur
- Anise hyssop leaves and marigold petals or whole flower for garnish
Instructions
In a bar tin, combine liquid ingredients and shake over ice for 10 seconds. Strain into a cocktail glass. Garnish with Anise hyssop leaves and marigold. Makes 1 cocktail.
