Saffron Rose Delight


Saffron Rose Delight

Saffron Delight

• 30mL The Grove Turkish Delight Liqueur
• 15mL The Grove Chocolate Liqueur
• 15mL The Grove London Dry Gin
• 15mL lemon juice
• Garnish saffron and cinnamon foam with grated dark chocolate


1) Add ingredients to a cocktail shaker and shake with ice to chill and dilute the cocktail.
2) Fine strain into a Nick and Nora glass using a fine strainer
3) Garnish with foam and grated dark chocolate.

To make the foam you will need the following ingredients:
• 200mL Saffron and cinnamon tisane
• 50mL Sugar syrup
• 40mL Egg whites

Add ingredients to isi whipper, shake well and charge with 1-2 cartridges. Store in the fridge for up to a week and shake well before use. If you don’t have a whipped cream charger, you can manually shake the ingredients with 30mL of lemon juice for 2 minutes to produce a good foam.

To make the tisane you will need the following ingredients:
• 250mL boiling water
• 1 cinnamon quill
• Pinch of saffron

In a mug/ bowl, add cinnamon and saffron to boiling water and allow to cool. Once cooled for 20 minutes, strain saffron and cinnamon from tisane and store in the fridge.

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