- Prep time
- 5 minutes PT5M
- Cook time
- N/A PT0
- 1 drink
Mix up this festive drink for your next holiday party —it’s great with our recipe for Candied Ginger and Saffron Beignets.
- 1.5 oz. vodka
- 1 oz. Stirrings Ginger Liqueur
- ¾ oz. Pomegranate Juice
- ½ oz. Lemon Juice
Add ingredients all with ice; shake and strain into a martini glass. Garnish with a lemon slice.
Obtain from the dried stigmas of a fall-flowering Crocus believed to be native to Spain, where most, and the best, of the world's Saffron supply continues to be produced. The plants delicate, light purple blossom bears the scarlet-yellow stigmas which must be picked by hand. Approximately 225,000 stigmas are required to make 1-pound of saffron.
Saffron adds a distinctive "old world" flavor to foods. It is found in Paella, a Spanish rice dish made with a variety of meats and shellfish, and in the French seafood stew, Bouillabase.
Use saffron in yogurt-based dips for vegetables and as a unusual but tasty addition to rice pudding. It takes great with lamb and most seafood and shellfish.