Saffron cocktail?

Has anyone ever had a saffron-infused cocktail? I was sitting at a bar last night looking over the drink list and got to thinking about tastes/flavors that I really enjoy and realized that I've never seen some of them concocted into a cocktail. Saffron was at the top of my list. Is there anything you'd like to taste in a cocktail but have never or rarely seen?

[Robin Garr]

Has anyone ever had a saffron-infused cocktail? I was sitting at a bar last night looking over the drink list and got to thinking about tastes/flavors that I really enjoy and realized that I've never seen some of them concocted into a cocktail. Saffron was at the top of my list. Is there anything you'd like to taste in a cocktail but have never or rarely seen?

Ummm ... I think so. Maybe? Several years ago, an upscale Iranian place here that's NAMED Saffron's created a "Saffron's Martini" with some key Iranian ingredients. I know it involved rosewater, and I'm almost sure some kind of Saffron infusion went into it. The owner gave me one as a sample, but I'm not much of a martini guy and just thanked him politely and took a little taste. It was smooth and aromatic, not bad. I know this is kind of a disjointed review, Jon, but I'm pretty sure he made a saffron-vodka infusion by soaking a few threads of Iran's finest in vodka until the color and aromas infused.

Gabriel Boudier has a Saffron Gin out on the market. Not easy to find, but it is most decidedly saffron.

I've used it in some of my spirits seminars. Hasn't gone over too well, actually. It's pretty intense (and intensely colored too, as you would expect).

Thanks Robin and Hoke. I think I will pour a little vodka or gin into a small bottle and add a few strands of saffron and see what I come up with. I wouldn't want something overwhelmingly saffron. I might start out real consertive and add a strand a day until I get the subtle flavor I'm thinking of.

Thanks Robin and Hoke. I think I will pour a little vodka or gin into a small bottle and add a few strands of saffron and see what I come up with. I wouldn't want something overwhelmingly saffron. I might start out real consertive and add a strand a day until I get the subtle flavor I'm thinking of.

Yup, I think conservative is the way to go here. (Alan, if you see this, don't take this quote out of context, please. ) Start with miniscule amounts of saffron, as it's pretty powerful.

Oh, and I neglected to mention---although I doubt it would make any difference to you at this great distance and with the archaic laws---that there is an Oregon-made Saffron Vodka here. They also make a Tarragon Vodka too. They are both, undeniably, exactly what the purport to be too. Very distinctive flavors, as they do small batch and they use very good botanicals. They've gotten some play around here in various bars too.

So just take a trip to Portland for all your spiritual needs!

So just take a trip to Portland for all your spiritual needs!

I've got a brother-in-law in Portland so might, indeed, get out there. I recall a restaurant named Oba which was pretty good.

I have a bottle of saffron syrup I bought at little while back. I've thought about trying to incorporate that into a drink but haven't gotten around to playing with it.

If you discover anything really good, Mike, please let me know.