This recipe is for a homemade saffron syrup that was first used in the Living La Vida, a cocktail created by Mimi Burnham at Bar Celona in New York City. The recipe starts with both mezcal and tequila as the base spirits, mixes them with an amaro, citrus juice, and tonic water, and adds in a touch of saffron flavor with this unique syrup.
Add 200 ml hot water to a saucepan, then heat over high heat until boiling.
Add 200 g sugar and heat while stirring for 3-5 minutes until sugar is dissolved.
Remove pan from heat, add saffron, and let sit for 20-30 minutes while stirring occasionally.
Strain syrup through a fine mesh strainer 1-2 times to remove saffron and any sugar particles.
Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.