recipes
Flor de Luna
A marvelous cocktail to enjoy under a full moon.
Serves 1 glass
Ingredients
- 1 pinch of saffron (15 threads)
- 1 cup Water
- 1 cup Sugar
- 2 oz Mezcal
- .5 oz Laphroaig Islay Single Malt Scotch Whisky
- 5 oz saffron simple syrup
- Few drops of orange bitters and Peychaud’s
Make the magic happen
Start by making the saffron simple syrup, pour equal parts of water and sugar into a saucepan. Take a pinch of saffron, add it to a few tablespoons of water and let it steep for 30 minutes (preferably longer). Strain the threads and add liquid to the saucepan. Bring to a boil in a saucepan on low to medium heat, once it's boiling you turn off the stove and let it chill.
Combine the saffron syrup and mezcal in a mixing glass, stir it. Rinse your chilled double rocks glass with the whisky. Now pour your mixture in the glass, add a large ice cube and the drops of orange bitters and Peychaud's. Garnish with an orange peel. Salud, or as we like to say Salamati!
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