50 Shades of Orange
- 2.0 oz. Saffron gin
- 0.25 oz. Crème de Noyaux (Tempus Fugit)
- 0.25 oz. Dry Curacao (Pierre Ferrand)
- 0.25 oz. salted honey syrup
- 0.25 oz. lemon juice
- dash of cardamom tincture
Shake with ice and strain into glass.
I’ve used the Boudin saffron gin in the past, but if I’m honest it’s not my favorite, so this last time I finished a bottle I decided I didn’t need to invest in another. However, I was still playing with this cocktail, so infused my own — Corsair with a few threads of saffron overnight — and quite liked the results.
The mix? Not sure. The almond (taste) of the noyaux with orange made sense, and I think I had the salted honey syrup made from another cocktail (honey, water, pinch of salt, reduced). Definitely needed the acid from the lemon. And saffron and cardamom? Sure.
Because of the saffron the drink has a beautiful orange hue. It’s one hue, but I liked the name anyway.