A little trivia to start this recipe – did you know, it takes 75,000 saffron flowers to make one pound of saffron spice. So when NY restaurant Junoon created their Saffron Sunrise, they were creating something very special with the Ten To One White rum, by adding Orange Juice, Fernet Branca, Cap Corse Quinquina, Lime Juice & Apologue Saffron Liqueur.
Shake ingredients together with ice. Strain into an old-fashioned glass with one big ice cube
Grapefruit slice & a pinch of saffron.