2 ounces saffron gin (recipe follows)
⅔ Spanish tonic syrup (recipe follows)
3–4 ounces soda
10 drops Spanish bitters
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
1 grapefruit, juice and peel
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.
Recipe ByRobert Arender of the Apothecary at Brent's Drugs, Jackson, MS