Fleurs du Friday: Marigold Cocktail

February 27, 2015

Nothing makes us feel more fancy-fine than springtime, thanks to warmed-up weather, daylight that exceeds a 40-hour workweek and, best of all, the riveting romance of a world in bloom. In anticipation of spring’s arrival (any day now, Mother Nature!), we’re adding a dash of flora to spruced-up cocktails that we’ll sip and sniff with equal relish. Delicate as the season’s first flourish, these petal-infused aperitifs illuminate the elegance of classic spirits. First up? An invigorating French 75 with a marigold twist, inspired by our March Lookbook.

WHAT YOU’LL NEED
For the syrup:

1 cup water

1 ¼ cup sugar

3 tablespoons dried marigold leaves

For the tea:

1 cup water

1 tablespoon dried marigold leaves

For the cocktail:

1 ounce lemon juice

¾ ounce marigold syrup

2 sprigs thyme

4 ounces marigold tea

1 ½ ounces gin

Champagne

HOW TO MAKE ITAdd all ingredients for the syrup to a small saucepan and gently bring to a boil. Reduce to a slow simmer and cook 10 minutes, stirring occasionally to ensure sugar is dissolved. Remove from heat, let cool and strain. Bring water for the tea to a boil and pour over the marigold leaves in a heat-safe container. Allow to steep for 10-12 minutes. Add lemon juice, marigold syrup and thyme to the bottom of a cocktail shaker and muddle. Add tea, gin and plenty of ice. Shake well. Strain into glass and top with a splash of champagne.

Still feeling a bit thirsty? Our cocktail recipe cabinet is stocked!

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