From Robert Arender of the Apothecary at Brent's Drugs, Jackson, MS
2 ounces saffron gin (recipe follows)
⅔ Spanish tonic syrup (recipe follows)
3–4 ounces soda
10 drops Spanish bitters
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
1 peel each of grapefruit, orange, lemon, lime
Juice of 1 grapefruit, 1 orange, 1 lemon, 1 lime
¼ teaspoon citric acid
Add around 3–4 threads saffron per liter of gin. Stir. Let stand for an hour.
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.
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.