About

This was my entry for GQ's magazine Most Imaginative Bartender competition. I always get my inspiration for my cocktails at the farmers market. I was able to find Sassafras Root. This became the main focus of beverage.

Served at

Bella Notte Lexington KY

Ingredients

The Sapphire Sassafron
2 oz. Bombay Sapphire
1.5oz. Sassafras Syrup
2 oz Seltzer Water
4-5 Dashes Woodford Reserve sassafras & sorghum bitters
Saffron Almond Vanilla whipped cream
Gin soaked Maraschino cherry

Directions

In a shaker add Bombay Sapphire, Sassafras syrup. Shake and strain into a 12 oz chilled mug. Add seltzer water than bitters. Top with Saffron Almond cream. Garnish with a gin soaked maraschino cherry and straw.
Sassafras Syrup
Ingredients
6 cups water
3 ounces fresh sassafras root
1 teaspoon coriander seeds
1 whole star anise
1 whole clove
1/4 cup Kentucky Sorghum
4-5 fresh chocolate mint leaves
3 cups granulated sugar
Directions:
1. In a large saucepan, combine water, sassafras, coriander, star anise and clove. Set pot over high heat and bring to a boil, then drop heat to low and simmer for 15 minutes.
2. Add sorghum, stir to combine, and simmer for 5 more minutes. Remove saucepan from heat, add mint leaves, cover pot with a tight-fitting lid or plastic wrap and let cool completely.
3. Place a fine-meshed sieve over a large measuring cup or bowl with a pour spout and pour syrup through. Let drain completely and discard roots and spices.
4. Return liquid to saucepan, add sugar and bring the syrup to a boil. Drop heat to low and simmer for 5 minutes.
5. Pour the syrup into a large, clean, dry ball jar with lid, cover and let cool.
Saffron Almond Cream
3 cups water
3 cups granulated sugar
2 whole Madagascar vanilla beans split in ½
15 whole almonds split in ½
5-6 Saffron stems
2 cups of heavy whipping cream.
1. In a large saucepan create a saffron almond simple syrup by combining water, sugar, vanilla beans and almonds to a complete boil.
2. Reduce heat to low and Simmer for an additional 10 minutes.
3. Remove from heat and add saffron stems. Let cool completely.
4. Once cool strain using a mesh sieve. Set aside. Add 4 oz of the saffron almond simple syrup and the 2 cups of cream in a ready whip. (Nitrous canisters needed) and shake vigorously