Sub Rosa Saffron Ginger Ale
Sub Rosa saffron vodka is intense. The flavors are so complex and assertive that they tempt me to pair all sorts of different ingredients with it. In the end, though, simplicity lets good ingredients shine through. A little sweetness to curb the bite, a hint of a complementary Asian flavor, leads to...
Sub Rosa Saffron Ginger Ale
2 parts Sub Rosa saffron vodka
2 parts ginger ale
Stir ingredients together with ice in a double old fashioned glass.
Subscribe to:
Post Comments (Atom)
2 comments:
Hi Shawn,
You're having way too much fun with that vodka! You gotta be almost out by now! Bummer.
The Saffron vodka can stand up to quite a bit of mixing. It's the Tarragon that is the delicate of the two. Here is a slight variation on your recipe.
South Goa Breeze
2 ounces of Sub Rosa Saffron vodka
1/2 ounce Cointreau
2 ounces of ginger ale
Orange slice
Add the vodka and Cointreau to a shaker full of ice. Shake well. Pour into a highball glass. Add ginger ale to taste. (The recipe ratio is one-to-one.) Garnish with an orange slice. Sometimes I will peel off a long slice of orange rind, use a lighter or my creme brule torch and toast/carmelize the rind just for a moment, and then hang that over the edge of the glass.
One more, much more elaborate:
Ginger Moghul
8 mint leaves, give or take a few
1/2 ounce ginger syrup (recipe below)
2 ounce Sub Rosa Saffron Vodka
1/2 ounce fresh lime juice
Ginger ale
Lime wedge for garnish
Ginger syrup
2 ounces ginger, thinly sliced
1 cup sugar
1 1/2 cup water
1 1/2 teaspoon whole black peppercorns
To make the syrup, simmer ginger, sugar, water and peppercorns until sugar dissolves, for about 30 to 40 minutes. Strain cooled syrup through a sieve, transfer to a bottle and refrigerate for up to two weeks.
To make the drink, cover a mint leave-filled glass with syrup and muddle lightly until the mint begins to release its aroma. Fill a glass with ice, add vodka and lime juice, and top with ginger ale. Stir then garnish with lime wedge.
Shawn, couldn't help myself. One more Saffron vodka drink recipe. This one made up by my bartender friend Lance Mayhew of Portland, Oregon.
Kashmir
2 oz. Sub Rosa Saffron vodka
3 oz. Mango juice, apricot nectar or even fresh squeezed orange juice.
2 grinds Black pepper
1 oz. Riesling based simple syrup
Chill over ice, shake vigorously, serve up. Alternatively, build and serve on the rocks.
Post a Comment