Sparkling Saffron

Temps des Fêtes 2012
food and drink

BY: James Chatto

The saffron infusion can be made in advance and stored in the refrigerator for a couple of days. You only need a very little—too much makes the bubbly bitter.

A pinch of saffron
¼ cup (60 mL) hot water

1 Reserve 3 or 4 strands of saffron for a garnish. Infuse the rest in the hot water for at least 30 minutes. Strain liquid and chill until ready to use.

2 Add 2 or 3 drops of saffron infusion to a Champagne flute. Fill flute with chilled Champagne. Garnish with saffron strands.

Makes 1 drink