INGREDIENTS

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For cocktail: In a medium saucepan, combine honey, water, vanilla bean, cinnamon chips, cardamom pods, grains of paradise (or pink peppercorns), nutmeg, and powdered saffron (or coupe). Bring to a boil and simmer for 5 minutes. Remove from heat and add lemon zest, allowing to steep and cool. Strain cooled mixture into a quart-sized mason jar. Reserve 2 Tbsp. of the syrup and set aside for rimming your glass later. Add Saffron Salt and Vodka. Cover the jar and let the mixture sit in a cabinet for one week. Chill before enjoying.

For rimming salt: In a flat dish, combine Saffron Salt with sugar. Lightly coat the rim of your desired glass with reserved saffron syrup. Dip rim into salt/sugar mixture to coat. Store any extra saffron salt-sugar mix in a sealed jar.

You can omit the alcohol and use the syrup to sweeten sparkling water, hot or iced tea, kombucha, or to drizzle over desserts. The elixir can be enjoyed straight, added to fresh squeezed orange juice, mixed with champagne, or stirred into club soda.

ITEMS IN THIS RECIPE

Saigon Cinnamon Chips

43

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Green Cardamom Pods (Organically Sourced)

70

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Ground Nutmeg

125

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Pink Reunion Island Peppercorn

74

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Grains of Paradise

87

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Powdered Spanish Saffron

54

Discontinued

Spanish Coupe Saffron

71

Select Size