Super Bloom Cocktail
This cocktail is the embodiment of the transition from the “dark” winter flavors to some bright and refreshing spring fl avors. The whiskey and saff ron tea pair perfectly with a tangerine liqueur or limoncello.
Ingredients
FOR THE COCKTAIL:
- 2 ounces Johnnie Walker High Rye Whisky (or your favorite whiskey)
- ¾ ounce fresh lemon juice
- ½ ounce agave syrup (recipe follows)
- ¾ ounce Ventura Spirits Limoncello (or your favorite citrus-cello)
- 1 ounce saffron tea (recipe follows)
- Optional garnishes: fresh or candied clementine, saff ron or edible flowers
FOR THE AGAVE SYRUP:
- ¼ cup agave nectar
- ¼ cup water
FOR THE SAFFRON TEA:
- ¼ teaspoon saffron
- 2 cups hot water
Instructions
FOR THE COCKTAIL:
- Add all ingredients to cocktail shaker with ice, shake to combine, then strain into cocktail glass, coupe glass or martini glass. (If you are feeling a little more rustic, this also fits perfectly into a ½ pint Mason jar.)
FOR THE AGAVE SYRUP:
- Add both ingredients into blender and blend until incorporated. Keeps in fridge for 2–3 weeks.
FOR THE SAFFRON TEA:
- Let steep for 3–5 minutes. Strain into small Mason jar. Keeps in fridge for about 2 weeks.
ABOUT THE CONTRIBUTOR
Mixologist and Johnnie Walker ambassador Paul Jones started bartending in college but found his passion for locally sourced fresh ingredients when he met mentor Matt Biananiello, who helped him grow his fascination with high-end culinary techniques such as clarifi ed infusions and sous-vide cocktails. He has been able to perfect those methods in local glasses first as bar director for Oak and Iron and now for Decker Kitchen, both in Thousand Oaks.
