Super Bloom

BY PAUL JONES

This cocktail is the embodiment of the transition from the “dark” winter flavors to some bright and refreshing spring flavors. The whiskey and saffron tea pair perfectly with a tangerine liqueur or limoncello.

Makes 1

2 ounces Johnnie Walker High Rye Whisky (or your favorite whiskey)

¾ ounce fresh lemon juice

½ ounce agave syrup (recipe follows)

¾ ounce Ventura Spirits Limoncello (or your favorite citrus-cello)

1 ounce saffron tea (recipe follows)

Optional garnishes: fresh or candied clementine, saffron or edible flowers

Add all ingredients to cocktail shaker with ice, shake to combine, then strain into cocktail glass, coupe glass or martini glass. (If you are feeling a little more rustic, this also fits perfectly into a ½ pint Mason jar.)

Agave Syrup

¼ cup agave nectar

¼ cup water

Add both ingredients into blender and blend until incorporated. Keeps in fridge for 2–3 weeks.

Saffron Tea

¼ teaspoon saffron

2 cups hot water

Let steep for 3–5 minutes. Strain into small Mason jar. Keeps in fridge for about 2 weeks.

Mixologist and Johnnie Walker ambassador Paul Jones started bartending in college but found his passion for locally sourced fresh ingredients when he met mentor Matt Biananiello, who helped him grow his fascination with high-end culinary techniques such as clarified infusions and sous-vide cocktails. He has been able to perfect those methods in local glasses first as bar director for Oak and Iron and now for Decker Kitchen, both in Thousand Oaks.