While I have enjoyed a few gin and tonics on a beautiful day, perhaps stopping for a bit of rest during a walk about in Amsterdam where G&T is written on all the sandwich boards outside the cafes, I wouldn’t really call myself a gin drinker. As a bartender however, I am in fact a drinker of many things. Lo and behold this beautiful gin came into my life and I needed to create something with it. “Saffron Gin is the result of an alliance between Great Britian for it’s London Dry Gin, India for it’s spice and French know-how developed by Gabriel Boudier, manufactured entirely at Dijon.” – (Boudier.com) Boudier is a micro distiller using traditional pot stills and a 19th century Indian colonial recipe. It contains nine fresh botanicals: juniper, coriander, orange peel, lemon, fennel, iris, angelica seeds and the saffron. The saffron is added post-distillation maceration period, lending to a beautiful sunset color of pinkish, orangish, golden-copper hints. The actual flavor of the saffron is subtle, the gin itself is delicate and does well when balanced with components of a more subtle nature.
I felt inspired by the Vesper martini, and I particularly like the C.Comoz Vermouth Blanc to balance with the Boudier Saffron Gin. The C. Comoz is more light bodied, soft, and floral than the typical call for Lillet Blanc in this cocktail. I add a few drops of orange bitters, a half ounce of vodka and finish with a lemon twist. Since I’ve adjusted the recipe it seems fitting to adjust the name. I’m looking down and the pink shiny color of a brand new penny is reflected in my nick-and-nora glass… hmmm, maybe we should call this one the Moneypenny?
Xo,
Margotjo
