Catalonia G&T
Photo by Bonnie Dickerson

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yields

1 cocktail

    Cocktail
  • 2 ounces saffron gin (recipe follows)
  • ⅔ Spanish tonic syrup (recipe follows)
  • 3–4 ounces soda
  • 10 drops Spanish bitters
  • Nutmeg
  • Lemon peel
  • Saffron Gin
  • 3-4 threads of saffron
  • 1 liter gin
  • Spanish Tonic
  • 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
steps

Saffron Gin

  1. Add around 3–4 threads saffron per liter of gin. Stir. Let stand for an hour.

Spanish Tonic

  1. 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

  1. 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 By
    Robert Arender of the Apothecary at Brent's Drugs, Jackson, MS
  • Contributing City
    Jackson

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