Recipe: Saffron Gold Elixir
Make any day a sunny one with this saffron-infused cocktail.
*Saffron Salt was a limited-time offer for February of 2018. If you missed it, you can look forward to seeing it again in 2019!
- 1 cup honey
- 1/2 cup water
- 1 Organic Madagascar Vanilla Bean, split lengthwise
- 1 Tbsp. Saigon Cassia Cinnamon Chips
- 4 Organic 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:
- Spanish Saffron Powder
- Saffron, Spanish Coupe
- 3 strips lemon zest
- 1/2 tsp. Saffron Salt*
- 2 cups vodka
For rimming salt:
- 2 Tbsp. Saffron Salt
- 2 Tbsp. Organic Turbinado Sugar
*Use a vegetable peeler to peel off three thick strips from a lemon peel.
For cocktail: In a medium saucepan, combine honey, water, vanilla bean, cinnamon chips, cardamom pods, grains of paradise (or pink peppercorns), nutmeg, and saffron powder (or threads). 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.