- In a small bowl, combine the gin and saffron. Let infuse for 20 minutes. Strain into a cocktail shaker and set the saffron pistils aside.
- In a small glass bowl, heat the honey and lemon juice in the microwave oven for 30 seconds. Stir until the honey dissolves. Add an ice cube to cool the mixture.
- In the cocktail shaker, vigorously mix the saffron-infused gin with the honey mixture, vermouth and ¾ cup (180 ml) of the ice cubes. Place the remaining ice cubes in a Boston Shaker glass. Strain the gin mixture into the glass. Top up with the sparkling water. Garnish with three of the reserved saffron pistils.
- Thread the olives onto a cocktail pick and place in the glass.
To help you with this recipe
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