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Rice and Saffron

Featuring a French Press cocktail that mixes Shochu, Lillet, Saffron, Lady Londonderry tea, ginger and lemon!

- Difficulty: Intermediate

Servings 2 cocktails
Author Monica C

Ingredients

Cocktail Base

  • 4 oz Shochu
  • 1 oz Yuzu Juice
  • 1 oz Lillet Blanc
  • 2/3 oz Simple Syrup
  • 4 oz Water

Dry Infusion Ingredients

  • 1 tsp Saffron
  • 6 slices Ginger Thinly sliced for optimum surface exposure
  • 4 Lemon Peels
  • 1.5 tbsp Lady Londonderry Tea
  • 1 Cinnamon Stick broken in half

Instructions

Cocktail Base

  1. You want to start off my creating the cocktail base. In a mason jar, add all your cocktail base ingredients, give it a slight stir, cover and chill for approximately 1 hr in the fridge (or freezer for 10-15 minutes)

Dry Infusion - Cocktail

  1. In your french press, add all your ingredients.

  2. Pour the chilled cocktail base into the french press and leave it in the fridge for 3 minutes before serving.

  3. Pour in chilled coupe glass.