Tools neededShaker, bar spoon, strainer, fine strainer, jigger
Passionfruit saffron cordial*
Saffron candy floss (optional, available in oriental supermarkets)
Add ice cubes, Siegfried Gin and the passion fruit saffron cordial into a shaker and shake vigorously. Double strain into a champagne coupe, top with cold champagne and stir gently. Garnish with saffron cotton candy.
*Recipe: “Passion fruit saffron cordial”
Passion fruit nectar (500ml)
Saffron ground (0.3g)
Lemon juice (300 ml)
Mix saffron with a tablespoon of hot water and leave to infuse for 5 minutes. In the meantime, bring the passion fruit nectar to a boil, add sugar and lemon juice and let it boil briefly. Turn down the heat and add the saffron-water mixture. Simmer for 20 minutes at a low temperature. Leave it to cool and pour it into a clean bottle. The syrup lasts up to 2 weeks in the refrigerator.