Vera Coin
Ingredients
30 ml Vera Aromatico
20 ml orange & saffron cordial
10 ml honey 2:1 syrup
Top with ginger ale
Method & Garnish
Build over ice and serve with a orange coin in a highball glass.
Orange & Saffron cordial
350g leftover orange husks
350g water
250g caster sugar
pinch of saffron
4g citric acid
After squeezing orange juice for your breakfast, use the leftover orange peels for your Orange & Saffron cordial. Place them into a bowl and pour sugar over the peels along with a pinch of saffron. Muddle the sugar into the citrus peels to release their oils. Cover and let sit overnight in a cool place. The next morning, add the water and stir until the sugar has dissolved. Let the mixture rest for an hour or so. Strain the liquid through a coffee filter and add citric acid to taste.
Honey syrup
200g honey
100g water
Mix honey with hot water until completely combined.
Vera Aromaticø
