I wanted to take a moment and explain the origin of our blog site name. Aside from the cool alliteration, Rumi Red is a combination of the company name RUMI and what Afghans call saffron, “red gold.” It’s such an elegant name I thought it would be a huge failure on my part if I didn’t share it with all of you.
That’s not the point of this post though – really I wanted to introduce you to our saffron-inspired cocktails. It’s like this… we will post a cocktail (or mocktail) recipe using our saffron simple syrup. This recipe is my new obsession so I will be using it quite often. Like saffron, it’s extremely versatile and will add an exotic touch. It doesn’t just have to be used in cocktails either – think drizzled over cheese and crackers or even desserts like vanilla ice cream. Cheers!
Take equal parts water and sugar (depending on how much simple syrup you’d like to make). Place 15 strands of saffron (a teeny tiny pinch) into the water and let it sit for 30 to 60 minutes. The longer it sits, the more intense of a flavor you get. Mix the saffron water and sugar in a saucepan and slowly bring to a boil. Once it’s boiling turn off the heat. Et voila! Saffron syrup.
Another option is to do the same thing as above, but when it comes time to add in the sugar, don’t! Use ¾ cup of honey instead. Do everything else the same.
From here, you can get really creative! My personal favorite on a Friday afternoon is the Whiskey Smash.
If you don’t have a muddler, use a the handle of a wooden spoon.
1 lemon, quartered
7 medium or large mint leaves
1 ounce saffron simple syrup
2 ounces bourbon
Muddle 3 of the lemon quarters in the bottom of a cocktail shaker (about 10 or so strong muddles). Add mint leaves and muddle a few more times. Add the bourbon and simple syrup. Fill shaker with at least six ice cubes and shake for about 15 seconds.
Strain into a glass with (one big cube of) ice. Garnish with a sprig of mint (or in my case, I like to add a lime with a delicate sprinkle of saffron threads).