The Marigold

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.

By / Photography By Chip Riegel | June 15, 2017

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.

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
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