Honey & Saffron Liqueur

A while back, I met Maggie Battista through her wonderful site of deliciousness, Eat Boutique, (the honeycomb chocolates from her latest gift box is heavenly). I offered, she coaxed, and here is the result of my first “real” photography assignment. I am not much of a drinker, but this was totally yummy, easy to drink, and fun to make.

A very nice vodka, pricier than most, but well-worth it and comes in a nice bottle.

Next time I will use a dark clover honey for a richer coloured liqueur.

HONEY & SAFFRON LIQUEUR

Featured on Eat Boutique, adapted from Jane Lawson’s “Snowflakes and Schnapps”

Ingredients:
•    350 g (12 oz/1 cup) honey
•    1/2 vanilla bean, finely chopped
•    1 cinnamon stick
•    10 black peppercorns
•    1/4 teaspoon freshly grated nutmeg
•    a small pinch of saffron threads
•    3 strips of lemon zest, white pith removed
•    750 ml (26 fl oz/3 cups) Polish vodka

Put the honey, 125 ml (4 fl oz/ 1/2 cup) water, the vanilla bean, cinnamon stick, peppercorns, nutmeg and saffron in a saucepan and bring just to the boil. Quickly reduce the heat and simmer for 5 minutes. Remove from the heat, add the lemon zest and set aside to infuse for 20 minutes. Reheat until simmering, then remove from the heat, cool completely, strain, then stir in the vodka. Carefully pour into a sterilized airtight bottle and allow to steep for a week. Serve chilled or slightly warmed.