Andrew Volk of the Portland Hunt and Alpine Club in Portland, Maine, created the ideal early-December sipper in the Saffron Sour. Gently nodding towards the festive days ahead with its subtle saffron perfume, we think this cocktail is the perfect way to ease into the season.
Saffron Sour
1 1/2 oz. Fernet-Branca
3/4 oz. fresh lime juice
3/4 oz. saffron syrup (recipe below)
1/2 oz. fresh egg white (pasteurized if you like)
Tools: shaker, strainer, fine strainer
Glass: cocktail
Add all ingredients to a shaker. Dry shake for five seconds (no ice). Add ice and shake hard for 15 seconds. Fine strain into a chilled cocktail glass.
Saffron Syrup
1 cup granulated sugar
1 cup water
1 generous pinch saffron
Combine all ingredients in a small saucepan. Bring to a boil and remove from the heat. Cover and let the mixture steep at least four hours. Strain and reserve the syrup until use, up to two week in the refrigerator.
Andrew Volk, Portland Hunt and Alpine Club, Portland, Maine