Sub Rosa Saffron vodka is quite intense by itself. We recommend you mix it or pour it over ice. The toasted cumin and lemony coriander lends an exotic side to dozens of drinks plus it makes a killer Bloody Mary.


Saffron Tea
  1 1/2 oz Saffron Vodka
  2 oz green tea
  1/2 oz Strega
  3/4 oz limoncello
  1/2 oz honey
Shaken,strained over ice in a Collins glass
Chris Hannah from Arnaud’s French 75 bar  -  New Orleans


Elixir of Life
 2 oz Sub Rosa Saffron Vodka
 3/4 oz Benedictine
 3/4 oz Yellow Chartreuse

 Shaken, strained in chilled Martini glass
Chris Hannah from Arnaud’s French 75 bar  -  New Orleans


Kashmir
2 oz. Sub Rosa Saffron vodka
3 oz. Apricot nectar
3 grinds Black pepper
1 oz. Reisling syrup

Chill over ice, shake vigorously, serve up.
Alternatively, build and serve on the rocks.
Lance Mayhew - Meriwether's - Portland, Ore.


Bharat Mary
2 oz Sub Rosa Saffron vodka
3 dashes Worcestershire
1 dash Peychauds bitters
3 dashes hot sauce (or more)
Tomato juice (to fill)
Celery salt (to taste)

Make a 'short' Bloody Mary in a small Rocks or Old Fashion glass. Garnish with Indian pickled carrots and peppers
Adapted from Lance Mayhew - Meriwether's - Portland, Ore.


Golden Saffron Cosmopolitan
2 ounces Sub Rosa Saffron infused vodka
1 ounce Cointreau [triple-sec or some other orange liqueur]
1/2 ounce fresh squeezed lime juice or less, to taste for balance
2 ounces mango juice or nectar [mango puree is preferred]

Combine ingredients in a cocktail shaker with cracked ice. Shake and strain into a chilled cocktail glass, and garnish with a long twist of lime.  
   Sub Rosa Spirits


Oblivion
Sub Rosa Saffron vodka, ginger syrup, orange bitters, fresh squeezed orange, and lime juice. 


Kerala Mule
Stir together 2 oz Sub Rosa Saffron vodka and 1 ounce lime juice.
Add 3 oz. ginger beer and fill with ice.

Garnish with lime wedge or ginger sticks.  A "ginger stick" is gingerroot, with skin removed, cut into matchsticks.  Moscow Mule variant.