Saffron Gold Elixir Recipe
YIELD
10 servings
TIME
Active Prep: 5 min
Cook: 15 min
INGREDIENTS
-
For cocktail:
- 1 cup honey
- 1/2 cup water
- 1 Organic Madagascar Vanilla Bean, split lengthwise
- 1 Tbsp. Saigon Cinnamon Chips
- 4 Green Cardamom Pods
- 1/4 tsp. Ground Grenada Nutmeg
- 1/4 tsp. your choice of:
- Reunion Island Pink Peppercorns
- Grains of Paradise
- 1/8 tsp. your choice of:
- Powdered Spanish Saffron
- Spanish Coupe Saffron
- 3 strips lemon zest
- 1/2 tsp. Saffron Salt*
- 2 cups vodka
-
For rimming salt:
- 2 Tbsp. Saffron Salt
- 2 Tbsp. granulated sugar
Add all Savory items to cart
NOTES
Use a vegetable peeler to peel off three thick strips from a lemon peel.
*Saffron Salt is a limited-time offer during February. Missed out? Look out for it next year in-store and online!
DIRECTIONS
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.
SERVING SUGGESTIONS
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.
Dia S., inspired by www.eatboutique.com
NUTRITION
