recipe 
yields
1 cocktail
2 ounces saffron gin (recipe follows)
⅔ Spanish tonic syrup (recipe follows)
3–4 ounces soda
10 drops Spanish bitters
Nutmeg
Lemon peel
3-4 threads of saffron
1 liter gin
4 cups water
2½ cups cane sugar
½ cup honey
1 cup chopped lemongrass (roughly one stalk)
2 tablespoons chamomile flowers
2 tablespoons juniper berries
2 tablespoons lightly toasted coriander seed
⅛ cup powdered cinchona bark
¼ teaspoon kosher salt
Orange
Lemon
Lime
1 grapefruit, juice and peel
1 orange
1 lemon
1 lime
¼ teaspoon citric acid
Cocktail
Saffron Gin
Spanish Tonic
steps
Saffron Gin
- Add around 3–4 threads saffron per liter of gin. Stir. Let stand for an hour.
Spanish Tonic
- Combine all ingredients for tonic and bring to a boil. Once it begins to boil, reduce heat and simmer for 20 minutes. Strain through chinois and chemex.
The Cocktail
- When ready to serve drink, build first 4 ingredients in Collins glass and stir. Add quality ice cubes. Grate nutmeg, then express the lemon peel and use for garnish.
Date Published: 01.19.15
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Recipe By
Robert Arender of the Apothecary at Brent's Drugs, Jackson, MS -
Contributing City
Jackson
