Hot Honey and Saffron Cocktail
By OcadoLife
Published on 18 July 2024
Chef and spice queen Lerato Umah-Shaylor created this Hot Honey and Saffron Cocktail, inspired by the French Caribbean favourite, rhum arrangé – rum infused with fruit, herbs and spices. She says, “The hot honey syrup, fragrant with ginger and chilli, is the perfect match for the smoky and spiced caramel flavours of aged rum.”
Time and servings
10 minsTotal time
1Servings
5 minsPrep time
5 minsCooking time
Ingredients
- 1 good pinch saffron (approx. 20 threads), plus extra to garnish
- 2 tsp grated ginger, plus fine slice to garnish (optional)
- 1 finger chilli, halved lengthways and deseeded, plus 1 to garnish (optional)
- 90ml runny honey
- 100ml orange juice, freshly squeezed and strained (or not-from-concentrate)
- 30ml dark aged rum
- 0.5 lime, juiced (approx. 1 tbsp)
Method
Step 1
To make the syrup, heat 150ml water in a small pan over a medium-high heat. Add a good pinch of saffron, the grated ginger and halved chilli; simmer for 3 mins. Remove (and reserve) the chilli now for a milder heat. Stir in the honey; simmer for 2 mins. Allow to cool. (The syrup stays light and runny.)Step 2
Add ice, the orange juice, rum, lime juice and 30ml of the syrup to a cocktail shaker and shake well.Step 3
Strain into a glass, garnish with the extra saffron and a ginger slice or whole chilli; serve. Store leftover syrup chilled in a sterilised jam jar for 1 month (add the reserved chilli for extra heat as it infuses).