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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


Moonflowers Co Moonflowers Co