Today is National Paella Day, so to celebrate I decided to get back to the Pisco Lab and experiment with a new cocktail that used saffron. The color and flavor of saffron is very unique, and I really enjoy cooking with it, specially when I am preparing a seafood paella. But how would it taste in a cocktail? How would it go with Pisco?
Surprisingly well. In this cocktail, I used saffron to infuse the simple syrup, and the challenge was to make the flavor stand out without being overwhelming. So after five different versions, I arrived at one that used freshly squeezed orange juice as the citrus instead of lime. Presenting, the Saffron Pisco, and cheers to National Paella Day!
- 2 oz. Pisco
- 1 1/2 oz. saffron simple syrup
- 1 oz. fresh orange juice
- orange peel for garnish
Mix the Pisco, saffron infused simple syrup, and orange juice in a shaker. Add ice and shake for 30 seconds to chill. Serve strained in a coupe, and garnish with an orange peel.
To make the saffron infused simple syrup, add 1/4 teaspoon saffron threads to a saucepan with 1 cup sugar and 1 cup water. Bring the mixture to a slow boil, stir, and simmer until the sugar dissolves completely. Let steep for 10 minutes and strain into a mason jar. Let the saffron infused simple syrup cool before using.