Saffron Fleurtation
from Fork Me, Spoon Me: the sensual cookbook
by Amy Reiley
This recipe was created by Champagne Perrier Jouet for my first book, Fork Me, Spoon Me. Its not only an extremely elegant cocktail, (it does after all, incorporate one of the world’s most expensive ingredients), but its as easy to make as a cocktail could possibly get! The trick is to toast the saffron until it becomes brittle. The toasted, crushed spice brings a robust flavor and golden hue to any bottle of bubbly, making it a brilliant Holiday drink.–Amy
1 bottle Champagne or Sparkling Wine
20 saffron threads, toasted
1. Crush the saffron threads then sprinkle a pinch into each of two Champagne flutes.
2. Top with Champagne and toast to the art of flirtation.
3. Drain and repeat.
