Blackberry Saffron Spritz

The perfect summer twist on your cocktail routine, this drink combines the deep, fruity flavor of blackberry saffron simple syrup with the smoky notes of mezcal and zing of fresh ginger. The syrup can be made up to a week ahead of time and stored in the fridge, making this an easy-to-make, sophisticated spritz, perfect for any occasion. 

Makes 2 cocktails

Ingredients:
6 oz blackberries (fresh or frozen)
1 pinch Lemonfair Saffron, ground with mortar & pestle
1 cup sugar
2 inches of ginger, peeled & sliced very thin
2.5 oz mezcal
2.5 oz sweet vermouth
2 oz fresh squeezed lime juice
8 oz ginger ale 

Directions:

Make blackberry saffron simple syrup: Bring blackberries and 1/2 cup water to a boil over medium heat. Cook about 5 minutes, stirring and mashing berries with a fork until very soft. Add saffron and sugar, then stir until the sugar is dissolved, around 3 more minutes. Allow to cool before using or storing in an airtight container. You’ll have leftover for another serving.

To make the cocktails: Combine ginger, mezcal, vermouth, lime juice, and 2 oz of the simple syrup in a shaker filled with ice. Shake until very cold.

Fill glasses 1/2-2/3 full with ginger ale and ice. Strain cocktail into glasses. Top with blackberries, if desired.