IMAGE ©Risa Weaver-Enion - Risa James Photography

Saffron Martini

a cocktail recipe
ingredients
London Dry gin
Dry vermouth
Saffron threads
Saffron Martini
a cocktail recipe
Risa Weaver-Enion is a professional photographer based in Sacramento, California. Through her company Risa James Photography, she specializes in food and beverage photography, specifically cocktails. She works with small distilleries, wineries, and purveyors of cocktail accessories to create beautiful imagery for them to use in their marketing efforts. Her book, Cocktails for Everyday Drinking, was published in 2022 and is available at all online booksellers.
When she’s not photographing cocktails, Risa and her husband love to travel, both within the United States and internationally. Many of their trips have been wine-focused, but they’ve visited their fair share of distilleries around the world as well.
Anyone who wants to reach out to Risa to ask questions about photography, cocktails, or anything else, can find her on Instagram @risajamesphotography, on the web at risajamesphoto.com, or over email at risajamesphoto [at] gmail.com. She’s always happy to answer questions and give advice.
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a little bit about the recipe
Saffron is the most expensive spice in the world. It has to be painstakingly hand-harvested, so it deserves its high price tag. Using it in a cocktail feels decadent, so this recipe infuses just enough gin to make two martinis.
TIME (ACTIVE) | 5 M
TIME (INACTIVE) | 24 H
TOTAL | 24 H 5 M
1 SERVING | 1 drink
SPECIAL EQUIPMENT:
GLASS JAR WITH LID CULINARY TWEEZERS JIGGER COCKTAIL SHAKER AND STRAINER
directions
  • To infuse the gin, combine 10 saffron threads with 5 ounces of London Dry gin in a glass jar. It can be easier to grab one thread at a time if you use culinary tweezers. Let sit overnight, gently swirling occasionally, then strain to remove saffron threads (or pull them out with tweezers). This is enough gin for two cocktails.

  • To make one cocktail, combine 2 1/2 ounces infused gin and 1/2 ounce dry vermouth in a mixing glass. Add ice and stir for about 30 seconds. Double-strain into a chilled martini or coupe glass. Garnish with a couple of fresh saffron threads.

expiry
Drink immediately; infused gin will keep indefinitely.
tips
I infused my gin for a full 24 hours, but the color didn't deepen much between hours 12 and 24, so feel free to end the infusion as soon as you are satisfied with the color.
ingredients in recipe
5.0
saffron (Iranian)
super negin grade
threads
Super negin grade saffron from Iran features deep red strands and a complex flavor, perfect for dishes like paella, bouillabaisse, and risotto Milanese.
.176 oz - REFILL $55
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