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Sub Rosa Saffron Vodka Recipes

Ginger Moghul,Bharat Mary,Kashmir,Golden Cosmo,Nagpur Airport

Jul 1, 2008

Sub Rosa Saffron vodka has an intense scent and flavor that adds an exotic touch to any cocktail.

Ginger Moghul

8-12 mint leaves
1/2 oz. ginger syrup (recipe below)
1 1/2 oz. Sub Rosa Saffron Vodka
1/2 oz. fresh lime juice
ginger ale

Add mint leaves to glass with enough syrup to cover, and muddle lightly, until the mint begins to release its aroma. Fill a glass with ice, add vodka and lime juice, and top with ginger ale. Stir, and serve garnished with a lime wedge.

Ginger syrup:

2 oz. ginger, thinly sliced
1 c. sugar
1 1/2 c. water
1 1/2 tsp. whole black peppercorns

Simmer ginger, sugar, water and peppercorns until sugar dissolves, about 30-40 minutes. Strain cooled syrup through a sieve. Transfer for a bottle and refrigerate for up to two weeks.

Bharat Mary

Saffron vodka is a fantastic addition to the Bloody Mary. This variation is definitely more exotic, but equally heavenly.

2 oz. Sub Rosa Saffron vodka
3 dashes Worcestershire
1 dash Peychaud's bitters
3 dashes hot sauce (or more)
Tomato juice to fill
Celery salt to taste

Build the cocktail over ice in a tall glass. Serve garnished with Indian pickled carrots and peppers.

Kashmir

This sweet and spicy cocktail, as well as the Bharat Mary, come courtesy of Lance Mayhew at Meriwether's in Portland, Oregon.

2 oz. Sub Rosa Saffron vodka
3 oz. apricot nectar (mango juice or even orange juice work also)
2 grinds black pepper
1 oz. Riesling syrup

Chill over ice and shake vigorously. Strain into a chilled cocktail glass. This cocktail also is delicious built and served on the rocks.

Golden Cosmo

2 oz. Sub Rosa Saffron vodka
1 oz. Cointreau (triple sec or other orange liqueur can be substituted)
1/2 oz. fresh squeezed lime juice
2 oz. mango juice or nectar (mango puree is preferred)

Combine ingredients in a cocktail shaker with cracked ice. Shake, and strain into a chilled cocktail glass. Serve garnished with a long twist of lime.

Nagpur Airport

If mango nectar sounds a bit too sweet, try this variation of the Golden Cosmo. It's named after Nagpur, India, the hub of the Indian orange trade.

2 oz. Sub Rosa Saffron vodka
1 oz. Cointreau
1/2 oz. fresh squeezed lime juice
2 dashes Peychaud's bitters (orange bitters will work as well)

Combine ingredients in a cocktail shaker with cracked ice. Shake and strain into a chilled cocktail glass, and garnish with a long twist of lime. Note - the lime juice has got to be fresh. Substituting Rose's Sweetened Lime Juice will give a very different result.

Elixer of Life

A cocktail doesn't have to be difficult or fancy to be deliciously complex. Thanks to Chris Hannah from Arnaud's French 75 bar in New Orleans for this reminder.

2 oz. Sub Rosa Saffron vodka
3/4 oz. Benedictine
3/4 oz. Chartreuse

Combine all ingredients in a shaker with ice and shake to combine. Strain into a chilled cocktail glass.

The copyright of the article Sub Rosa Saffron Vodka Recipes in Cocktails is owned by Angie Rayfield. Permission to republish Sub Rosa Saffron Vodka Recipes in print or online must be granted by the author in writing.