Gold Coast. Recipe

Muddle marigold

Place 6 fresh marigold petals in the base of a mixing glass. Add the optional 0.25 oz simple syrup if you want a touch of sweetness and to help extract oils. Gently muddle the petals 6–8 times — press just enough to bruise the petals and release aroma without shredding them into bits.

Combine spirits

Add 2 oz Isla Califa single malt whiskey, 0.75 oz Rockwell amber vermouth, 0.5 oz Mari Gold amaro, and 2 dashes orange bitters to the mixing glass with the muddled petals.

Stir and chill

Fill the mixing glass with large ice cubes. Stir with a bar spoon for 30–45 seconds (about 20–30 revolutions) until the mixture is well chilled, slightly diluted, and silky.

Strain

Double-strain the cocktail through a fine-mesh strainer into a chilled rocks glass over a single large ice cube (or into a chilled coupe if preferred). Double-straining catches any small petal bits from the muddle.

Express the orange peel over the drink by holding it with the exterior facing down and giving it a sharp twist to spray oils over the surface, then rub the peel on the glass rim and drop it in.

Float one whole marigold petal or a small blossom on the surface for aroma and visual appeal. Optionally, lightly brush the petal with a few drops of whiskey to help it sit and hold aroma.

Serve immediately. Recommend serving size: 1 cocktail.