For an exotic twist on your usual gin drink, try making your own orange and saffron syrup and honey syrup. The result is a sweet, warming mocktail with a Mediterranean influence. Serve in a glass with ice and an orange coin, which you can make by cutting the orange peel into circles.
INGREDIENTS
30 ml Vera Winter Spellā20 ml orange & saffron cordialā ā
10 ml honey 2:1 syrupā ā
Top with Stangelove Dry Ginger Ale
METHOD
- Build over ice and serve with a orange coinā in a highball glass.
NOTES
ā *Orange & Saffron cordialAfter squeezing orange juice for your breakfast, use the leftover orange peels for your Orange & Saffron cordial. Place them into a bowl and pour sugar over the peels along with a pinch of saffron. Muddle 250g of caster sugar into the citrus peels to release their oils. Cover and let sit overnight in a cool place. The next morning, add 350g of water and stir until the sugar has dissolved. Let the mixture rest for an hour or so. Strain the liquid through a coffee filter and add 4g of citric acid to taste.ā
*Honey syrup
Mix 200g of honey with 100g of hot water until completely combined.ā
