Start by making the marigold syrup. Remove the petals of 8 marigold flowers, and blend the marigold petals in a blender on medium speed with 2 cups of simple syrup. Strain to remove any solids.
Then, fill a highball glass with ice cubes, and pour .5 ounce marigold syrup into it. Add in 1.5 ounce Roca Patrón Reposdo, 2 ounces tonic water, and .5 ounce lime juice. Stir to combine.
Garnish with orange zest, a lime wedge, and a marigold flower. Enjoy!