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!



*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.

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.


10 servings

Thanks To

Dia Sikorski, inspired by

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Savory Spice Shop Ingredients
Vanilla Beans, Madagascar, Organic OUT OF STOCK
Cinnamon, Vietnamese, Saigon Cassia: Chips 1 oz bag $2.95
Cardamom Pods, Green, Organic 1 oz bag $6.45
Nutmeg, Grenada, Ground 1/2 oz bag $2.50
Peppercorns, Pink, Reunion Island 1/2 oz bag $4.30
Grains of Paradise 1 oz bag $4.65
Saffron, Spanish, Powder OUT OF STOCK
Saffron Spanish Coupe -1 gram $14.00
Sugar, Turbinado, Organic 12 floz bottle $8.10
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