There is something so comforting and unassuming about the marigold. As Indians we consume this gorgeous golden flower on an almost daily basis. Weddings, grandmother fronted temple visits, Diwali Rangolis and the occasional DIY attempt at floral jewellery
I’ve been a big fan of using homegrown marigold in both food and drink. I usually dry out the petals and steep them in warm water for tea or crush them in desserts for a great floral aroma. Needless to say, it was bound to make its way to a cocktail.
Say hello to Phool’s Gold. Freshly steeped marigold phool tea meets herbaceous Gin with a hint of citrus. Perfect for a Sunday afternoon with some soulful Rahman Tunes. This cocktail is subtle and easy on the palate with an amazing nose. I suggest using a good quality Gin and wearing your favourite summer dress.
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For the Marigold Syrup
- Dried Marigold Petals – 2 tbsp
- Warm Water – 1/2 cup
- Organic Floral Honey
Steep the marigold petals in warm water and steep for a minimum of 2 hours. For best result, steep overnight.
To make the syrup, mix equal parts of the steeped tea with equal parts of honey. Stir on gentle heat to combine – don’t let it boil. Let it cool.
For the Cocktail
- Marigold Syrup – 30 ml
- Fresh Lime Juice – 20 ml
- Fresh Orange Juice – 10 ml
- Gin – 60 ml (I used Bombay Sapphire)
- Shake all ingredients on ice and serve in a chilled martini glass
Happy Weekend to you!
All Images and Video by Ishita Thakur
Music Courtesy Badar Ali Khan – Black Night (DJ Baba G & Dan The Automator Remix)