Friday, 16 April 2010

Saffron Gin

I was birthday-gifted this bottle of Saffron Gin more than two years ago and, as you can see from the picture above, it's still not empty. That's largely because I've always struggled with the taste of saffron, which I would characterise as musty and bitter. Then, recently, I pulled out the bottle for a night of Cornish-themed drinking (saffron and Cornwall go together) and tried using it in place of regular gin to make variations on the Gin & Tonic and the Negroni. The results were surprisingly good, particularly for the Negroni (here renamed the Saffroni), with the bitter apperitif positively tingling with flavour. It would seem certain types of booze just need a killer app.

Saffron Gin & Tonic

60ml (2oz) Saffron gin
90ml (3oz) tonic water
Two dashes orange bitters
Orange slice to garnish

Pour gin and bitters over plenty of ice. Stir plenty. Add tonic water and stir again. Garnish with orange slice.


15ml (0.5oz) Saffron Gin
15ml (0.5oz) sweet vermouth
15ml (0.5oz) Campari
Two dashes orange bitters
Orange peel to garnish

Stir ingredients with ice then strain into a small glass and add orange twist.

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