EPISODE 07 - Saffron Sour
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YOUTUBE
Chad & Samara make a drink.
Specifically the Saffron Sour!
How the heck has it been a week of these.
What. Is. Time.
SAFFRON SOUR
from The Bar Chef - A Modern Approach To Cocktails
YEILDS: Makes 1 serving
INGREDIENTS:
1 3/4oz Saffron-Infused Brandy
1/2oz Apricot Bitters
1 1/4oz Star Anise Syrup
1 1/4oz Freshly Squeezed Lemon Juice
1 Egg White
Freshly Grated Cacao, to garnish
DIRECTIONS:
In shaker, combine saffron-infused brandy, apricot bitters, star anise syrup, lemon juice and egg white. Shake to aerate egg white. Add ice and shake again to chill. Strain into etched rock glass. Garnish with cacao.
HOW TO MAKE SAFFRON INFUSED BRANDY:
YEILDS: Saffron-Infused Brandy Makes 60oz
(Jesus H, if you need that much, invite us over. I think Samara cut all these amounts by a factor of 4)
INGREDIENTS:
4g Spanish Saffron Threads
60oz Brandy
DIRECTIONS:
In glass jar with tight fitting lid, place saffron and top with brandy. Seal tightly and shake to mix well. Set aside at room temperature, away from sunlight, for 1 week to allow the saffron to thoroughly infuse the brandy. Will keep indefinitely. Strain with fine-mesh sieve before serving.
HOW TO MAKE APRICOT BITTERS:
YEILDS: about 20oz
INGEDIENTS:
1 cup Dried Apricots
1 1/2 5-inch Dried Liquorice Roots
1 1/2 4-inch Cinnamon Sticks
10g whole Green Cardamom Pods
10g Whole Cloves
15g Fennel Seeds
5g Black Peppercorns
10g Star Anise
26oz Rough n’ Rowdy Rye
DIRECTIONS:
In glass jar combine all ingredients and top with rye. Seal tightly and shake to mix well. Set aside at room temperature, away from sunlight, for 3 months to allow the flavours to thoroughly infuse the rye. Will keep indefinitely. Strain with fine-mesh sieve before serving.
HOW TO MAKE STAR ANISE SYRUP:
4 cups water
2 cups granulated sugar
50g star anise
DIRECTIONS:
In saucepan, combine water, sugar and star anise. Simmer over medium heat for 10 minutes, until sugar has completely dissolved and syrup has thickened slightly. Set aside until syrup cools to room temperature, then strain with fine-mesh sieve. Transfer to airtight container. The syrup will keep for up to 5 days, refrigerated.
Holy moly moly right?
If you can make it happen though, it is very tasty...and odds of you flying to Toronto to watch them make one for you is slim to none at the moment. You can find all dry ingredients at SILK ROAD SPICE MERCHANT on Whyte Ave!
***BONUS DRINK***
If you know Tyson and Andrea, you know this already.
DANGLE!
1oz Vodka
5oz Cranberry Juice
Serve over ice in a highball glass.
Chug.
Repeat.