I just really like Mai Tais, ok? Also: MARIGOLD SEASON. They’ve always been one of my very favorites and it stems from waaaaaaaaaay way back in ye olde childhood when my mom let me and my brothers dig up a patch of dirt in the yard and create our own little garden. I think I was the only one who was really into it because I am the superior child of us three, but I digress. For whatever reason, I have this very strong memory of marigolds in that little garden—and it’s really attached to the scent of them. I know there were other things: strawberries, poppies…but for some reason it’s the marigolds that really stand out in my mind. You know what wasn’t in that garden? CHICKENS. WHAT THE HELL, MOM. What the hell. (For those that know the story, we had EVERY SINGLE animal growing up—even geese and ducks—but never any chickens. No reason. We just didn’t. And I was always salty about it.)

Also…this isn’t really a true Mai Tai. I mean, Applejack…right? Weird in a Mai Tai, but let’s just roll with it. I like the alliteration.

Also weird: chickens in marigold hats.

So yeah. I always have marigolds growing in my garden now. I think they’re adorable little blooms, and as I’ve said, I love the scent, PLUS they are really great in the garden for a myriad of reasons. Not the least of which is that, if you’re me, you put them in cocktails.

MARIGOLD MAI TAI

Makes one serving.

• 2 oz. dark rum

• 1 oz. Applejack

• .5 oz. fresh lime juice

• .5 oz. Cinnamon-Marigold Syrup (instructions below).

  • 1 cup fresh organic marigold petals

  • 1/2 cup cane sugar

  • 1 cup water

  • 1 cinnamon stick

• Organic marigolds for garnish

To make the syrup:

Thoroughly wash your marigold petals. Add all ingredients to a small saucepan over medium high heat. Bring to a boil, and lower heat to simmer for five minutes. Remove from heat and let cool. Strain into an airtight container and store in fridge for up to a week. Makes about 1 cup.

To make the cocktail:

Add rum, applejack, lime juice, and syrup to a cocktail shaker with ice. Shake until chilled. Fill a glass with crushed ice and strain shaker contents in. Garnish with marigolds. Also, garnish your chicken with a marigold. SHE’LL LOVE IT.