Fusion Cocktail: Orange with Saffron Syrup and Mint-Ginger Foam (variant 966f3914) - photo 1
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Fusion Cocktail: Orange with Saffron Syrup and Mint-Ginger Foam (variant 966f3914)

Wegetariańskie Drinks Fusion cuisine 50 min Medium 8 wyświetleń ~20.35 PLN - (0)
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Description

A refreshing, seasonal fusion cocktail that combines the sweetness of fresh orange juice with the exotic aroma of saffron and a spicy hint of ginger, topped with a fluffy foam flavored with mint and ginger. This drink captivates with its layered, gold-orange color and delicate white foam adorned with green mint leaves. The fusion style reveals itself in the combination of Mediterranean citrus freshness with Middle Eastern saffron and an Asian touch of ginger. Perfect as an impressive drink for winter parties, holidays, or evenings with friends — served in clear glasses, it looks spectacular. The flavor is balanced: the natural acidity of the oranges, the gentle sweetness of the syrup, and the freshness of the mint create a pleasant, multi-layered experience.

Ingredients Used

Ingredients (14)

Servings:
4
  • Fresh orange juice (a mix of sweet and blood oranges) 450 ml
  • Lime 1 szt.
  • White sugar (for syrup) 100 g
  • Fresh ginger 20 g
  • Agave syrup 50 g
  • Egg (white) 1 szt.
  • Fresh mint 0.3 pęczków
  • Crushed ice 300 g
  • Sea salt 1 g
  • Water (for cooking) 120 ml
  • 🌿 Przyprawy
  • Saffron 0.1 g
  • ✨ Opcjonalne
  • Aquafaba (chickpea water) 45 ml
  • Black sesame 3.3 łyżeczki
  • Honey (optional instead of agave) 30 g
💰 Szacowany koszt dania: ~20.35 PLN (5.09 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Saffron-ginger syrup

1

Prepare the syrup: peel the ginger thinly and cut it into thin slices (about 20 g). In a small saucepan, combine 100 g of sugar and 120 ml of water. Add the ginger slices and sprinkle in 0.05 g of saffron (a few threads). Bring to a gentle boil over medium heat, stirring with a wooden spoon, until the sugar completely dissolves (this will take about 3-4 minutes). Reduce the heat to low and simmer for 4-6 minutes to allow the ginger to release its flavor; the syrup should take on a golden color. Remove from heat and let cool for 15 minutes, then strain through a fine sieve into a glass bowl - the sieve will catch the pieces of ginger and saffron threads.

Ingredients: White sugar (for syrup), Water (for cooking), Fresh ginger, Saffron
Use a small saucepan with a capacity of 1 liter and a metal strainer. Do not cook the syrup for too long (more than 8-10 minutes), as it will lose the freshness of the ginger and become too dark. The syrup is ready when it has a light golden color and a distinct aroma of ginger and saffron.
2

To the cooled, strained syrup, add 1 pinch of sea salt (1 g) and 50 g of agave syrup. Mix until combined. Taste: the syrup should be sweet-spicy with a noticeable hint of saffron and a slight salty boost. If you want a sweeter flavor, you can add a maximum of 10-15 g more agave.

Ingredients: Sea salt, Agave syrup, Honey (optional instead of agave)
Mix the syrup with a silicone spatula or spoon. If you are using honey instead of agave (optional), add 30 g of honey and heat slightly to dissolve.

Juice and assembly

3

Prepare the juice: squeeze fresh orange juice into a measuring cup — you need 450 ml of fresh juice. From the squeezed lime, finely grate the zest on a small grater (about 1 g of zest) and squeeze the juice (about 15-20 ml). Pour the orange juice into a pitcher. Add the lime juice (about 15-20 ml) and mix to create a slightly tangy balance.

Ingredients: Fresh orange juice (a mix of sweet and blood oranges), Lime
Use a manual juicer or an electric juicer. Do not blend the fruits with the skin - the beer may become bitter. The juice is ready when it tastes fresh and has an intense, fruity aroma.
4

Cooling and combining flavors: pour the cooled saffron-ginger syrup (about 60 g of syrup) into the prepared orange juice. Stir with a spoon for 10-15 seconds. Taste; the cocktail should have a balanced sweetness and a spicy note. If it is too sweet, add a little lime juice; if it is too sour, add 10-15 g of agave.

Ingredients: Fresh orange juice (a mix of sweet and blood oranges), Agave syrup, White sugar (for syrup), Water (for cooking)
The best is to use a glass pitcher and a bar spoon or a regular long spoon. Mix thoroughly, but do not incorporate too much air — we will make the foam separately.

Mint and Ginger Foam

5

Prepare the foam: if you are using an egg — separate the egg white (use only the white from one egg, 60 g). Add 10 g of fresh mint (leaves) and grated 2 g of ginger (it will remain in the foam, adding spiciness). Add 1 teaspoon (about 5 ml) of the separated saffron-ginger syrup from step 1 to give the foam some flavor. Whip the egg white with the additions in a tall, dry bowl using a hand whisk or mixer on medium speed for 2-3 minutes until a thick, glossy foam with stiff peaks forms. If you want a vegan version, use 45 ml of aquafaba instead of the egg white and whip it the same way; you will achieve a lighter, yet stable foam (whipping for about 3-5 minutes).

Ingredients: Egg (white), Fresh mint, Fresh ginger, Aquafaba (chickpea water)
Use a metal bowl and a clean whisk or mixer with a whisk attachment. The egg should be at room temperature (take it out 20-30 minutes earlier). If you are using aquafaba, make sure it is fat-free (do not add oil). The foam is ready when it holds its shape and does not slide out when the bowl is tilted.

Assembly and decoration

6

Prepare the glasses: choose clear tall glasses or cocktail glasses. Fill each glass with crushed ice up to 2/3 of the height (about 75 g of ice per serving; a total of 300 g). Slowly pour the mixture of juice and syrup into each glass, dividing it evenly (about 110-115 ml per serving). Pour slowly to create a nice gradient when it contacts the ice.

Ingredients: Crushed ice, Fresh orange juice (a mix of sweet and blood oranges), Agave syrup
It's best to use a jigger or a spoon, pouring slowly along the side of the glass, so that the syrup and juice do not mix violently and maintain a delicate gradient. If you want a clearer layer, first pour in some syrup, then the juice.
7

Add the foam: using a spoon or a bar spoon, gently layer about 15 g of foam per serving on the surface of each cocktail, creating a fluffy cap. Garnish each drink with a few small mint leaves and, optionally, sprinkle a pinch of black sesame (about 2-3 g per glass) for visual contrast.

Ingredients: Fresh mint, Black sesame, Egg (white), Aquafaba (chickpea water)
Use a small teaspoon to gently place the foam — do not try to mix it with the cocktail. The foam is properly applied when it forms a consistent, white layer resting on the surface.

Serving

8

Serve immediately: serve the cocktail right after adding the foam to maintain the contrast of temperatures and textures. Include a long spoon or straw with each drink. If needed, adjust the flavor at the table: an extra drop of lime juice or a bit of syrup will enhance the sweetness.

Ingredients: Fresh orange juice (a mix of sweet and blood oranges), Crushed ice
The best is a transparent, tall glass with a capacity of about 350-400 ml. If you are making the cocktail in advance, store the juice and syrup separately in the fridge, and prepare the foam just before serving.

Fun Fact

💡

Saffron has been used for centuries not only as a spice but also as a dye and medicine. In Middle Eastern traditions, it was added to drinks and desserts to give them a luxurious aroma and golden color — in this cocktail, it combines with citrus, creating an unusual fusion.

Best for

Przyjęcie świąteczne Wieczór z przyjaciółmi Degustacja koktajli

Tips

🍽️ Serving

Serve in clear tall glasses to highlight the color gradient. Layer the foam just before serving. Accompany with a thin tray of extra mint leaves and a slice of lime. You can serve a non-alcoholic version or add 30-40 ml of light rum/gin for an alcoholic variant.

🥡 Storage

Store the syrup in a sealed jar in the refrigerator for up to 7 days. The prepared juice should be stored for a maximum of 24 hours in a cool place. The foam (egg white or aquafaba) should be whipped just before serving — do not store for longer than 1 hour, as it loses its fluffiness.

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