THE MARIGOLD COCKTAIL delightfully romantic

DSC_1467TGI-freaking-F, you know what I mean? Sometimes Fridays come around and you’re like, “wow, that week went by so fast” and sometimes you’re like “HOW IS IT ONLY TUESDAY?!” So, clearly it was a Tuesday-like week for this gal and I am celebrating the oh-so-lovely weekend commencement with the most stunning cocktail around.

Clearly, I have a thing for edible flowers. I put them on doughnuts, in salads, and obviously, in tequila, but today’s love of edible flowers goes to a new level. This time we are creating a cocktail around a flower, specifically the marigold. Look at it – its so stunning. Packed with color & quintessentially summertime, this marigold cocktail reflects its namesake perfectly. Plus, it’s delicious.

So kick off those work-day shoes, put on some yoga pants, and pour yourself a fancy as f cocktail – you deserve it.

Recipe type: Cocktail
Prep time: 
Cook time: 
Total time: 
Serves: 2
Delightfully romantic & perfect for a spring-time get together, brunch with friends, or a celebration. The Marigold Cocktail is always a showstopper.
  • Simple syrup
  • Marigold or Chamomile tea
  • 1 ounce lemon juice
  • 2 sprigs thyme
  • 1 ½ ounces gin
  • Champagne
  • Marigolds, for garnish
  1. Add 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.
  2. Remove from heat, let cool and strain.
  3. Bring water for the tea to a boil, add in one to two tea bags, & allow to steep for 10-12 minutes. Add lemon juice, simple 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 & a marigold.

DSC_1543recipe adapted from Anthropologie | photography by Jeena Studios


This might just be the salad to end all salads & we are absolutely okay with that. Meet Alana Stipech, master stylist & art director, and your new girl crush/best friend goal. Her and her husband love to entertain & this is one of their go-to recipes for warm weather & we have to say, we totally get it! Easy, delicious, and absolutely stunning – this is absolutely the way to go this summer. Plus, when was the last time you got to use edible flowers?! Happy reading! 

Hi friends, Alana here! My husband and I love throwing together salads when it’s warm out and we don’t feel like spending a ton of time cooking, or turning on the oven! We almost always have a cheese board and white wine on the side, sometimes we even start snacking on that while we chop veggies 🙂 The magical thing about salads is that you can’t mess them up- use anything you have on hand or whatever is freshest at your local farmers market!

Processed with VSCO with a9 presetINGREDIENTS:

– Mixed greens
– Handful of edible flowers
– 1 bunch of radishes
– 4 carrots
– 2 green onions
– Half a radicchio
– Olive oil and vinegar (for dressing)
– Optional: Cooked lentils, pear, apples, and/ or pepitas for additional toppings


1. Thinly slice all veggies, and use vegetable peeler to make carrot ribbons.
2. Toss all ingredients into a large bowl and add a touch of olive oil + vinegar on top for dressing!

 by Alana Stipech & photography by Kristopher Stipech