Make any day a sunny one with this saffron-infused cocktail.


YIELD
10 servings

TIME
Active Prep: 5 min
Cook: 15 min

INGREDIENTS

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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.

THANKS TO
Dia S., inspired by www.eatboutique.com

NUTRITION
Vegetarian



ITEMS IN THIS RECIPE

39
4gr in a 1/2 Cup Jar  
Net 0.15oz
$24.35

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