Ingredients
for the ginger cardamom simple syrup
1 cup sugar
1 cup water
1 large piece (4 ounces or so) fresh ginger, peeled and cut into very thin rounds
6 green cardamom pods, smashed
for the saffron simple syrup
1/2 cup sugar
1/2 cup water
7 to 8 strands, saffron
for the cocktail
2 parts dark rum
2 parts ginger cardamom simple syrup
1 part saffron simple syrup
lots of crushed ice
orange peel to garnish (optional)
Directions
Make your simple syrups first and as they must be cooled before using. They can stay in the refrigerator for a month or so.
Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add ginger and cardamom pods; bring to a simmer and let simmer for 5 minutes. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger and cardamom.
Repeat to create the saffron simple syrup. Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add saffron strands; bring to a simmer and let simmer for 5 minutes. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard the saffron strands.
Fill a highball style glass with ice. Fill a cocktail shaker with ice and add the rum and the ginger cardamom simple syrup and shake. Pour into the ice-filled glass and top with the saffron simple syrup. Garnish with orange peel and serve immediately.
