Sometimes a cocktail is more than a drink — it’s an experience. The Saffron Gin Sour is exactly that: elegant, aromatic, and just adventurous enough to stand out on any menu or home bar.
Saffron brings a warm, almost honeyed depth that pairs beautifully with a floral-forward gin. Shaken with bright lemon juice and smooth egg white, this drink becomes rich in texture while still refreshing. The vibrant golden hue is unmistakable and visually stunning — perfect for hosting or showcasing on social media.
Inspired by spice markets and classic mixology, the Saffron Gin Sour is an excellent conversation starter. Whether you’re a gin enthusiast or a cocktail lover looking to expand your palette, this cocktail offers something memorable.
Ingredients
- 2 oz London dry gin (or floral gin like Hendrick’s or The Botanist)
- 0.75 oz fresh lemon juice
- 0.75 oz saffron simple syrup (see note)
- 1 egg white
- Ice (for shaking)
- Optional: saffron threads or dried edible flower for garnish
Instructions
- Add gin, lemon juice, saffron syrup, and egg white to a shaker (no ice).
- Dry shake for 10 seconds to emulsify the egg white.
- Add ice and shake again for 15 seconds until well chilled and frothy.
- Double strain into a chilled coupe glass.
- Garnish with a few saffron threads or an edible flower if desired.
Ingredients
Method
- Add gin, lemon juice, saffron syrup, and egg white to a shaker (no ice).
- Dry shake for 10 seconds to emulsify the egg white.
- Add ice and shake again for 15 seconds until well chilled and frothy.
- Double strain into a chilled coupe glass.
- Garnish with a few saffron threads or an edible flower if desired.
Notes
- To make saffron syrup: Steep a pinch of saffron threads in 1/2 cup hot water for 10 minutes, then mix with 1/2 cup sugar until dissolved. Cool before using.
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For a vegan option, use aquafaba (chickpea water) instead of egg white — use 1 oz for a similar texture.
- To make saffron syrup: Steep a pinch of saffron threads in 1/2 cup hot water for 10 minutes, then mix with 1/2 cup sugar until dissolved. Cool before using.
- For a vegan option, use aquafaba (chickpea water) instead of egg white — use 1 oz for a similar texture.
The Saffron Gin Sour takes everything you love about a traditional sour and turns it up a notch with luxurious, spice-forward flavor. This is the kind of cocktail that feels premium, yet approachable — easy to craft at home but complex enough to impress guests or followers.
It’s perfect for dinner parties, golden hour sipping, or anytime you want to serve something that tastes as stunning as it looks. The key is using quality ingredients and balancing the richness of saffron with the crispness of citrus and the silkiness of egg white.
This recipe also scales beautifully for batching — just shake each portion fresh with egg white or aquafaba to maintain that silky top layer.