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Saffran Sour

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A Christmas-spiced sour where bourbon's depth meets lemon's bite and saffron's golden warmth, with a touch of gin for a drier, peppery lift.

Method
Shaken
Glass
rocks
Difficulty
Hard
Flavor Profile
Warm

Ingredients

Servings:
1
Your bar: 0/6
Gin
Bourbon
5 cl
Lemon Juice
3 cl
Egg White
2 cl
Angostura Bitters
2 dash
Saffranssockerlag
3 cl
🌾 Contains gluten🥚 Contains egg

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Instructions

  1. Saffron syrup (can be made ahead):
  2. Simmer 1 dl sugar with 1 dl water until the sugar dissolves.
  3. Pull off the heat and stir in 0.5 g saffron (one packet).
  4. Let steep 30 min — or overnight in the fridge for deeper color. Strain into a bottle and keep refrigerated.
  5. The drink:
  6. Combine gin, bourbon, lemon juice, saffron syrup, egg white and Angostura in a shaker.
  7. Dry-shake without ice until the egg white whips into an airy foam.
  8. Add ice and shake again until the tin frosts on the outside.
  9. Double-strain into a chilled coupe or rocks glass.
  10. Garnish with an orange twist or a few drops of bitters on the foam.

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