This rich cocktail blends kesar (saffron) syrup with pistachio liqueur and vodka to create a dessert drink that is sure to remind you of a kulfi. Soral Chavda, Cocktail Guru at Maharaja Drinks designed this recipe, and says: “The Smoke Lab Classic Vodka that I’ve used here is distilled from Basmati rice and uses Himalayan spring water. It has a clean finish, allowing the pistachio and sweet saffron flavour to really come through in this recipe”

For the saffron syrup:

  • 100g Sugar
  • 50g Water
  • Pinch of Saffron

To make the syrup:

  • In a pan over medium heat dissolve the sugar in water
  • Remove from the heat & add the saffron
  • Allow to sit & infuse overnight
  • Strain into a sterilised jar or bottle 
  • Can be kept in the fridge for up to 2 months

For the cocktail:

  • 40ml Smoke Lab Vodka
  • 30ml Pistachio Liqueur 
  • 25ml Fresh Orange Juice
  • 20ml Saffron Syrup
  • Sparkling/Soda Water
  • Saffron Strands

To make the cocktail:

  • Add all of the ingredients into a cocktail shaker with ice & shake vigorously for 20s
  • Strain into a tumbler glass over ice & top up with a small amount of sparkling/soda water
  • Garnish with some saffron strands

 

 

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