Flor de Luna
A marvelous cocktail to enjoy under a full moon.
Serves 1 glass
- 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!
MORE RECIPES HERE
Inspired by the easy no knead focaccia recipe in Bon Appetit, adding a pinch of gold.