Our version had a sixteenth of teaspoonful per cup of vodka, and we used Smirnoff Blue--a 100 proof vodka, which was recommended by Mike Sherwood of Sub Rosa Spirits for saffron infusing. We let it infuse for 24 hours, at which point the vodka had acquired a lemony color and the saffron threads had turned from red to a pale saffron (appropriate, no?).
The first thing to do with any sort of new vodka is attempt a basic martini; so we rinsed an ice-water-chilled martini glass in vermouth and left a tiny bit in the bottom before adding the saffron vodka. We had them with a dill shrimp scampi, and the overall impression was that the saffron paired beautifully with the shrimp scampi but was perhaps a bit strong for a non-food-paired martini.
|Saffron Martini (lemon garnish)|
Among the cocktail recipes we found, the Saffron Cosmopolitan stood out:
- 2 saffron vodka
- 1 Cointreau
- 1/2 simple syrup
- 1/2 lime juice
- Mango juice according to taste (generally 2 dashes to 2 units--we used 1/2 unit strained mango pulp)
|Saffron Cosmo (top view)|
The saffron gets a bit stomped on--it's less a cosmo than a mango party--but it's quite an enjoyable cocktail for summer or seafood pairing.