TDN Drink: Sugar and Spice

Tonight’s theme was gin: anything but London Dry Gin, which leaves things like Genever, the new style gins, and infused gins.  I opted to use Saffron Gin, which is a beautiful, vibrant orange in the bottle, made by the French micro-distiller Gabriel Boudier.  This particular gin has saffron, but also has notes of lemon and orange peel, coriander, angelica, fennel and orris root, in addition to juniper.

I also decided to incorporate Okanagan Spirits apple brandy, which they call Canados.  Its a very tasty take on Calvados!

Sugar and Spice

Muddle together:

  • 2 tsp quince paste
  • 1/4 oz. cinnamon syrup
  • 1 coin ginger

Add:

  • 1.5 oz saffron gin
  • 0.5 oz. Canados
  • 1/4 tsp Angostura

Shake w ice, serve straight up.  Garnish with quince paste

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