We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Sparkling Saffron
Holiday 2012
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.
Makes 1 drink
A pinch of saffron
¼ cup (60 mL) hot water
Champagne
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
