Sub Rosa Saffron vodka echoes the flavors of India and Asia. Toasted cumin, lemony coriander, ginger, cayenne and saffron.
This golden distillate has notes of toasted cumin on the nose, a mid-palate of lemony coriander wrapped in the aromatics of saffron with grace notes of ginger, Black Peppercorn and red chilies. This infused vodka is as complex as a gin with 8 spices making up a mélange that echoes India and Asia. Bartenders are making innovative drinks with these and chefs are cooking with them as well, providing additional sales opportunities.
Slashfoods.com had this to say about the Saffron vodka : The taste is bright and bold with the spices dancing along your tongue. Cumin, coriander, the two cousins galangal and ginger, black pepper and hot cayenne pepper showing bare hints and floral notes from the saffron. In some ways this is like a gin, taken to the extreme, but with none of gins sharp notes, instead replacing them with warm and dusky ones.
Sub Rosa Saffron vodka is quite intense by itself, though it makes a memorable drink with little adornment. The toasted cumin and lemony coriander lends an exotic side to dozens of drinks plus it makes an excellent Bloody Mary. The bold spices of Sub Rosa Saffron vodka benefit from the addition of some sort of juice. Mango is the best, but orange juice works fine. Here are a few cocktail recipes that may inspire you.
Ginger Snap
1 1/2 oz. Sub Rosa Saffron vodka
1/2 teaspoon grated fresh ginger
1/2 oz. fresh lime juice
1 oz. orange juice
1/2 oz. simple syrup
Shake vigorously in a mixing glass filled with ice. Pour over crushed ice in a short glass. Garnish with a sprig of fresh Cilantro. Very gingery and on the tart side, but quite nice. Cilantro garnish adds some great aromatics to this drink. You "spank" the cilantro to release it's aroma.
Golden Orb [Saffron Cosmopolitan]
2 ounces Sub Rosa Saffron vodka
1 ounce Cointreau [triple sec]
1/2 ounce fresh squeezed lime juice or less, to taste for balance
dash of mango juice or orange juice up to 2 oz.
Combine ingredients in a cocktail shaker with cracked ice. Shake and strain into a chilled cocktail glass, and garnish with a long twist of lime. This is our ode to the Cosmopolitan.
Typhoon
1 1/2 oz Sub Rosa Saffron vodka
3 oz PINEAPPLE JUICE
1/2 oz Cointreau or Patron Citronge orange liqueur
Chipotle powder
Pour the Saffron vodka and pineapple juice into a highball glass almost filled with ice cubes, and stir well. Drop the orange liqueur into the center of the drink, dust with chipotle powder and serve. Have also served this straight up with a chipotle/sugar rim.
Kashmir
2 oz. Sub Rosa Saffron Vodka
3 oz. Apricot nectar
2 grinds Black pepper
1/2 oz. ginger liqueur or a ginger based simple syrup
Chill over ice, shake vigorously, serve up. Alternatively, build and serve on the rocks. I've also used a sugar/curry rim with this cocktail before.
Bharat Mary
2 oz. Sub Rosa Saffron vodka
3 dashes Worcestershire
1 dash Peychauds bitters
3 dashes hot sauce (or more)
Fresh Tomato water and celery juice (to fill)
Celery salt (to taste)
Stir in mixing tin with ice. Strain into a Rocks or Old Fashion glass over ice. Garnish with Indian pickled carrots and peppers. This is basically a Bloody Mary without the horseradish. Lance Mayhew - 50 Plates - Portland, Ore.
Mumbai Mule
Stir together 2 oz Sub Rosa Saffron vodka
Squeeze anywhere from a large wedge to half a lime lime over the vodka, and drop the wedge into the mug. 1/2 to 1 ounce lime juice.
Add 4 oz. or more of high quality ginger beer over with ice.
This is our Moscow Mule variant. Garnish with lime wedge or sprig of mint. Ginger ale such as Schweppes or Canada Dry are too sweet and not very gingery at all. You need a real 'ginger beer' made for mixing like Cock 'n Bull or some other very gingered mixer.