WHISKY & SAFFRON SOUR
Rye’s spice pairs beautifully with a saffroninfused syrup in this twist on the sour. But its crowning glory is an aromatic dusting of dried fruit powder overtop. Look for freeze-dried fruit at health food stores, premium retailers and online. Finely grind, just before using, in a spice grinder and use a fine-mesh sieve for dusting.
1 In a cocktail shaker, combine 3/4 oz lemon juice, 3/4 oz Saffron Honey Syrup (recipe follows), 1 1/2 oz rye and 1/2 oz egg white from a carton. Dry shake without ice for 30 seconds, add ice and hard shake to chill. Strain into a coupe and dust with freeze-dried raspberry or mango powder, or a combination of both.
Makes 1 cocktail
SAFFRON HONEY SYRUP
In a small bowl, combine 1/2 cup (125 mL) hot water and a generous pinch saffron. Let steep for 15 minutes. Add 1/2 cup (125 mL) honey and stir to dissolve. Fine-strain to remove saffron and chill.
Makes 1 cup (250 mL)
EVERYTHING NICE
Sugar and spice are the best of chums in this cocktail featuring homemade grenadine, a totally different thing from the corn-syrup-laden stuff on the grocery shelf. If you don’t have orange blossom water (usually found in the international aisle of well-stocked grocers), you can squeeze a large piece of orange peel over the finished syrup to express the oils—it won’t be quite the same, but it will still be delicious. Cotton candy is available in tubs and can be found online, in candy shops and in many corner stores.
1 In a cocktail shaker filled with ice, combine 1/2 oz Homemade Grenadine (recipe follows), 1 oz pineapple juice, 1/2 oz lemon juice, 1 1/2 oz white rum and 1/2 tsp (2 mL) pink peppercorns. Shake sharply and strain into a Nick and Nora glass or a coupe. Garnish with a skewered tuft of pink-peppercorn-dusted cotton candy.
Makes 1 cocktail
HOMEMADE GRENADINE
Combine a 473 mL bottle unsweetened pomegranate juice, 1 tbsp (15 mL) lemon juice and 1 3/4 cups (425 mL) sugar in a medium pot. Boil for 3 minutes over medium heat, stirring to dissolve sugar. Remove from heat and stir in
1/4 tsp (1 mL) orange blossom water. Pour into a non-reactive container and chill.
Makes 2 1/2 cups (625 mL)