Super Bloom Cocktail

Paul Jones

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.

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Course Drinks

Servings 1 cocktail

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.

Keyword beverage, cocktail, drrink, edible flowers, whiskey