This summer, I began infusing Middle Eastern spices into my Gins, and fell in love with Saffron. Once I discovered this delicious spirit, I had to find ways to incorporate it into cocktails. I pulled out my Flavor Bible, and began to look at good pairings for Saffron. Cardamom. Coffee. Chocolate. Citrus. But could those pair with the Gin? There was only one way to find out. The resulting cocktail is a Manhattan variation, I affectionately named after the Manhattan of the Middle East: Dubai



 1 oz Saffron Gin
 1 oz Sweet Vermouth
 1 tsp Mr Black Coffee Liqueur
 1 drop Cardamom Bitters
 1 dash Angostura Bitters
 3 dashes Chocolate Bitters



Combine Saffron Gin, Sweet Vermouth, Mr. Black, and Bitters into stirring glass.


Add Ice and stir over until chilled.


Use Julep Strainer to pour into Chilled Coup Glass.


Garnish with Lemon Twist, and serve up.

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  1. roxyb73 12 October 2021 at 8:34 pm

    How long do you infuse saffron in the Gin for ? Any recommendations on the Gin to use?

  2. tradervinny619 19 October 2021 at 2:54 am

    Great question. I’ve been creating my own gin from vodka, by infusing juniper berries and other botanicals. But if I were going to infuse Saffron into a store-bought gin, I would use a simple gin like Seagrams or Beefeater, that’s not overly complex, that way the saffron really shines. And with saffron, a little goes a long way. I infuse about 750 ML worth of gin, with one strand of saffron, for 12 to 18 hours. You can always add more saffron, or infuse longer, but it’s really hard to dial back or dilute it once the infusion has taken hold.

  3. tradervinny619 19 October 2021 at 2:56 am

    Also, I talk about this process a bit more on my blog:

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