Calendula is the flower that keeps its light on after everything else has gone to seed. A tough, cheerful hardy annual, it opens gold and copper daisies from spring straight through the first frosts — often the last real color in the October bed. It earns its place three ways: it feeds late pollinators when little else is blooming, it grows almost anywhere from a scatter of seed, and its petals bring a peppery, saffron-gold warmth to the glass. Here they tint a honey syrup a gorgeous marigold color and scatter beautifully across the top of a bright, effervescent drink a reminder that remembrance isn't only lowered voices and candlelight; it's joy loud enough to walk the spirits home.
The Second Line
2 oz New Dawn 10-Year Wheated Whiskey
¾ oz calendula-honey syrup*
½ oz fresh lemon juice
2 oz chilled dry sparkling wine (or chilled club soda for a lighter pour)
Garnish: a scatter of fresh calendula petals floated on top like confetti; a long lemon twist
Glass: champagne flute
Shake the whiskey, calendula-honey syrup, and lemon juice with ice until well chilled. Strain into a champagne flute. Top with the sparkling wine and stir once, gently, to keep the bubbles alive. Scatter fresh calendula petals across the top like petals thrown in a procession, and add a long lemon twist. Calendula-honey syrup: warm 1 cup honey with ½ cup water until just dissolved (do not boil), take off the heat, stir in ¼ cup fresh or 2 tablespoons dried culinary calendula petals, steep 20–30 minutes, then strain. Keeps refrigerated for two weeks. Serves one. Please enjoy responsibly. 21+.
