Singapore Sip Recipe

Prepare the saffron infusion: place saffron threads in 1 tablespoon hot water and let bloom for 5–10 minutes.

Combine chopped fresh pineapple, sugar, and 1/2 cup water in a small saucepan over medium heat. Stir to dissolve sugar and bring just to a gentle simmer.

Simmer gently for 6–8 minutes, mashing pineapple lightly with a spoon to release juice and flavor. Remove from heat.

Stir in the saffron infusion (including threads) and optional 1/2 tsp lemon juice. Let steep as the mixture cool for 20–30 minutes to extract color and aroma.

Strain mixture through a fine mesh sieve or cheesecloth into a jar, pressing solids to extract syrup. Discard solids. Cool completely before using. Store refrigerated up to 2 weeks.

Chill: if desired, chill a coupe or Nick & Nora glass in the freezer for 5–10 minutes.

Add the botanist gin (2 oz), Bénédictine (1/2 oz), pineapple-saffron syrup (3/4 oz), and fresh lime juice (3/4 oz) into a cocktail shaker.

Add one cherry (with a little syrup/juice from the jar if using Luxardo or maraschino) to the shaker for a subtle fruit note.

Fill the shaker with ice (enough to come two-thirds up the shaker).

Dry shake briefly (no ice) for 8–10 seconds if you prefer a silkier texture from the muddled cherry, then add ice and shake hard for 12–15 seconds until the shaker is very cold.

Double-strain the cocktail through a fine mesh strainer into the chilled coupe or Nick & Nora glass to remove cherry solids and small ice chips.

Add 2 dashes Angostura bitters on the surface. This will add aromatic warmth that complements the Bénédictine and saffron.

Garnish with a Luxardo or maraschino cherry on a pick and a small pineapple wedge or a pineapple leaf for presentation.