A simple and sleek New Year’s Eve Cocktail for a crowd
The Saffron Fleurtation is a variation on a cocktail recipe given to me by Champagne Perrier Joüet. They kindly shared it with me me for my first book, Fork Me, Spoon Me: the sensual cookbook. My version is a slight variation on the original. And the resulting recipe has become my favorite New Year’s Eve cocktail.
It’s not only an extremely elegant drink. (It does after all, incorporate one of the world’s most luxurious–i.e. expensive–ingredients.) But it’s the ease of this drink is what I think makes it the perfect New Year’s Eve cocktail.
It calls for no muddling or shaking, no whipping of eggs or shaving of ice. In fact, it only calls for those two aforementioned ingredients, saffron and Champagne. Oh yes, and that, of course brings me to what made this drink a headliner in my aphrodisiac cookbook. Both saffron and Champagne are among the world’s most notorious aphrodisiacs. (Learn more about the aphrodisiac history of saffron and Champagne in my Dictionary of Aphrodisiac Foods.)
The trick to the perfect drink 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 both beautiful for toasting and delicious with a meal.
Of course, Champagne Perrier Joüet recommends making this drink with their vintage Belle Epoche. But the drink works beautifully with any Brut Champagne. (If you’re watching your budget, you can also try this New Year’s Eve Cocktail with a Brut Cava or any Brut sparkling wine made in the méthode champenoise, also called the traditional method.)
This simple and very aphrodisiac cocktail comes from Amy Reiley's cookbook, Fork Me, Spoon Me: the sensual cookbook. It combines the savory scent and golden hue of saffron with the effervescence of Brut Champagne for the easiest cocktail around!
- 1 bottle Brut Champagne or Sparkling Wine
- 20 saffron threads
In a small pan, toast the saffron over medium heat until it just starts to release fragrance, about one minute. (No NOT overcook.)
Crush the saffron threads then sprinkle a pinch into each of two Champagne flutes.
Top with Champagne and toast to the art of flirtation.
Drain and repeat.
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