Marigold & Red Grapefruit Recipe
Plus Minus Zero Prosecco, Red Grapefruit, Passionfruit Marigold, Soda
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Ingredients
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Cocktail
Garnish
Passionfruit Marigold Syrup (makes ~10 oz)
Method
Passionfruit Marigold Syrup (prepare ahead)
Combine sugar and water
In a small saucepan combine 1 cup sugar and 1 cup water. Bring to a gentle simmer over medium heat, stirring until sugar fully dissolves.
Add passionfruit
Add the 3 oz passionfruit pulp to the simmering syrup and stir. Reduce heat to low and maintain a gentle simmer for 3 minutes to marry flavors.
Infuse marigold petals
Remove the pan from heat, stir in the 1/2 cup fresh marigold petals, cover, and let steep for 15 minutes. This infuses a floral note without cooking the delicate petals too long.
Strain and finish
Strain the syrup through a fine mesh sieve (pressing gently on the pulp to extract liquid). Discard solids. Stir in 1/2 oz fresh lemon juice. Cool to room temperature, then refrigerate in a sealed container. Yield ~10 oz. Keeps 10–14 days.
Cocktail Assembly
Chill glass and ingredients
Chill a large white wine glass or flute in the freezer for 5–10 minutes. Keep Prosecco and soda chilled.
Add ice and juices
If serving over ice (preferred for a spritz-style): fill the chilled glass halfway with ice cubes. Pour in 2 oz fresh red grapefruit juice and 0.75 oz passionfruit marigold syrup.
Garnish and serve
Float 1 tbsp rinsed edible marigold petals on top, add the grapefruit wheel or twist on the rim, and sprinkle 1/2 tsp passionfruit seeds over the surface if using. Serve immediately.