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  • Recipes
  • Hot Honey and Saffron Cocktail
Hot Honey and Saffron Cocktail

By OcadoLife
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,…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 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

3 steps

  1. 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.)

  2. Step 2

    Add ice, the orange juice, rum, lime juice and 30ml of the syrup to a cocktail shaker and shake well.

  3. 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).