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Brian Quinn, Food Republic
2 ounces Gin (infused with saffron)
1/4 ounce Maraschino liqueur
1/4 ounce lemon juice and cardamom syrup
2 dashes Peychaud's Bitters
Tonic water to top off ( optional)
Lime slices to garnish
To Infuse the Gin
Add a decent pinch of saffron threads to a bottle of Gin and let them sit for a few days (every once in while give it a shake to make sure it doesn't settle).
Strain out the threads to end up with a somewhat savory and subtly aromatic gin infusion, that just happens to be a yellowish-orange color.
To Make the Syrup
Boil lemon peels with mashed up cardamom seeds in a simple syrup bath for about 20 minutes.
To Make the Cocktail
Build ingredients (bitters first, then modifiers, then gin) in an ice-filled glass and stir vigorously (achieving a 25% dilution level).
Strain quickly into a rocks glass (with an ice cube or two) and garnish with a orange twist.
Top off with Tonic water ( Optional
It's 5 o' clock somewhere! Enjoy responsibily.
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