Saffron Rose Spritz

Ingredients

Saffron-Infused Syrup:

1. Water (½ cup)
2. Sugar (½ cup)
3. Saffron strands (a pinch)

Saffron-Rose Spritz (15 minutes):

1. Seedlip Spice 94 or any non-alcoholic spirit (2 oz) – for the complex, aromatic base
2. Saffron-infused syrup (½ oz) – for an indistinguishable, uniquely rich floral sweetness
3. Cardamom pods (2-3, crushed) – for an aromatic, spicy note
4. Freshly squeezed grapefruit juice (1 oz) – for bitterness with a citrusy zest
5. Rose essence (a few drops) – for an additional floral undertone
6. Soda water – (Like La Croix. You can use grapfruit flavor)
7. Grapefruit slice – for garnish
8. Ice cubes

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Directions

‍Saffron-Infused Syrup:

To make saffron-infused syrup, combine water, sugar, and saffron in a saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let it infuse for 30 minutes, then strain and cool.

‍Saffron-Rose Spritz:

1. In a glass, muddle the crushed cardamom pods to release their flavor.
2. Add the Seedlip Spice 94 (or alternative non-alcoholic spirit) and saffron-infused syrup to the glass.
3. Add freshly squeezed orange juice and a few drops of rose essence.
4. Fill the glass with ice cubes and gently stir to mix the ingredients.
5. Top up with soda water for a fizzy lift.
6. Garnish with an grapfruit slice or peal.
7. Serve immediately and enjoy the fusion of Indian flavors in this refreshing non-alcoholic spritz.

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