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Saffron and Cinnamon on the Rocks Mocktail
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Brief Description
Base syrup made with cinnamon, ginger, and saffron strands; served over ice with sparkling water.
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Main Ingredient
ginger
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Category: Beverages
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Cuisine: Southern
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Prep Time: 10 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
Wall Street Journal - adapted from "Mocktails, Punches and Shrubs" by Vikas Khanna
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Aug 27, 2017
Number of Servings:
Ingredients:
- 1 - two-inch cinnamon stick
- 2 - inches of fresh ginger root
- 1/2 cups - sugar
- 12 ounces - water
- 1/2 teaspoons - saffron strands
- 1 tablespoons - syrup
- - crushed ice for serving
- - chilled still or sparkling water for serving
- - saffron strands for garnish
Directions:
For syrup, in a saucepan combine cinnamon stick, ginger root, sugar and water and bring to a boil over medium heat.
When syrup has thickened slightly, add saffron strands and cook 1 minute more. Remove syrup from heat and let cool to room temperature (can be set aside for a few hours to further infuse flavors if you have the time).
Strain cooled syrup into a container.
To make individual drinks, add 1 tablespoon of prepared syrup to each of 4 Martini or coupe glasses; add a bit of crushed ice and top off with chilled still or sparkling water.
Garnish with saffron strands, if desired, and serve immediately.
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