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Sparkling Saffron Cocktail - Saffron-Cardamom Simple Syrup, Grapefruit Juice, and Sparkling Spanish Cava - Diversivore.com
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Sparkling Saffron Cava Cocktail

Saffron-cardamom simple syrup, grapefruit juice, a rose-scented sugar rim, and brut sparkling cava make for a unique, elegant, yet surprisingly simple cocktail.  Prepare the saffron and simple syrup ahead of time so that the cocktail comes together in a snap.
Course Drinks
Cuisine European, Spanish
Keyword cardamom, cava cocktail, grapefruit juice, saffron cocktail, sparkling wine cocktail
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 4 hours 25 minutes
Servings 6 drinks
Calories 168kcal

Ingredients

Saffron-Cardamom Syrup

  • 1 pinch saffron (about 0.2 g)
  • 200 ml hot water
  • 4 g green cardamom pods (about 1 tsp or 16 pods)
  • 50 ml cold water
  • 250 g sugar (about 1 cup)

Glass Rim

  • 15 ml red grapefruit juice (1 tbsp) freshly squeezed
  • 7.5 ml saffron-cardamom syrup (1/2 tbsp)
  • 2.5 ml rose water (1/2 tsp)
  • granulated sugar (enough for each glass)

To Serve (Measurements are for each drink)

  • 125 ml sparkling Cava or other dry sparkling wine, chilled.
  • 30 ml red grapefruit juice (about 1 large grapefruit) divided (see also "Glass Rim" above)
  • 15 ml saffron-cardamom syrup
  • twists or slivers grapefruit zest to garnish

Instructions

Saffron-Cardamom Simple Syrup

  • (Optional but recommended) Wrap the saffron in a small square of aluminum foil, then toast in a hot pan or oven for about 1 minute. Remove from the pan and set aside to cool.
  • Lightly crush the saffron threads (e.g. with a mortar and pestle) and place into a small container. Pour hot water over the saffron, then loosely cover the liquid and set it aside, ideally for about 4 hours (see note).
  • Lightly crush the cardamom pods with a mortar and pestle in order to break them up into pieces. Place the cardamom in a small saucepan along with the liquid from the saffron (you can filter out the saffron threads now or later), cold water, and the sugar. Heat the mixture on the stove top, stirring frequently to dissolve the sugar. Once the mixture is simmering gently, remove it from heat and let it stand for 30 minutes.
  • Pour the simple syrup through a fine strainer to remove the cardamom and saffron solids. Store in a sealed container in the refrigerator for up to a month.

To Serve

  • Squeeze enough red grapefruit to yield about 200 ml (a little over 3/4 cup) of juice. Two medium sized grapefruit should do the job. Pour the juice through a fine strainer in order to remove any pith or pulp. Set 15 ml (1 tbsp) aside for the rims, and chill the rest of the juice for the cocktails.
  • Before preparing the drinks, combine the liquids soaking the glass rims in a small flat dish or bowl. In a separate bowl, pour a small quantity of granulated sugar (enough to cover the glass rims - you can always add a little extra if you run low).
  • Prepare 6 champagne flutes by dipping the rims into the soaking liquid, then into the granulated sugar. Set them aside.
  • To each cocktail, add 15 ml (1/2 oz) of simple syrup and 30 ml (1 oz) grapefruit juice. Top up each glass with about 125 ml (1/2 cup or 4.2 oz) of chilled sparkling Cava. Garnish with grapefruit zest and serve immediately.

Notes

Four hours is generally considered to be a good amount of time to extract the maximum amount of flavour, but if you're pressed for time, simply steep it for as long as you can manage (ideally no less than 15-20 minutes). The flavour may not be as rich or complex, but it will still capture the unique taste and aroma of saffron.

Nutrition

Calories: 168kcal | Carbohydrates: 19g | Protein: 0.2g | Fat: 0.01g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 8mg | Potassium: 130mg | Fiber: 0.05g | Sugar: 17g | Vitamin C: 10.7mg | Calcium: 10mg | Iron: 0.5mg