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Click above to stream our podcast interview with Oregon distiller Mike Sherwood, a Renaissance man that was inspired to bring the first ever spirit with toasted cumin, coriander and natural saffron to the market in his Saffron Vodka. Both the Indian/Moroccan themed Saffron Vodka and his Tarragon Vodka are catching the attention of taste buds of those who desire something beyond unique with his company Sub Rosa Spirits.  As we spotlight American craft distillers

Saffron Vodka Cocktails:

Bollywood Hills
2 oz. Saffron vodka
1/2 oz. orgeat syrup
3/5 oz. lime juice
5 or 6 dashes of St. Elizabeth Allspice Dram (a barspoon)

Shaken in a mixing tin with crushed ice.  Strain through a fine strainer. Serve straight up in a martini glass.   Garnish with pickled mango slices or simply a lime peel.
Dosa restaurant – San Francisco, CA

2 oz. Sub Rosa Saffron vodka
3 oz. Apricot nectar
3 grinds Black pepper
1/2 oz. fresh lime juice
1/2 oz. simple syrup; ginger syrup or Domaine Canton ginger liqueur

Chill over ice, shake vigorously, serve up. Alternatively, build and serve on the rocks. We’ve also used a curry / sugar rim with this cocktail before.
Lance Mayhew – Beaker & Flask – Portland, Oregon

Bharat Mary
2 oz. Sub Rosa Saffron vodka
3 dashes Worcestershire
1 dash Peychauds bitters
3 dashes hot sauce (or more)
Tomato juice (to fill) [Lance specified tomato water or celery juice if you have time to make it]
Celery salt (to taste)

Make a ‘short’ Bloody Mary in a small Rocks or Old Fashion glass. Garnish with Indian pickled carrots and peppers. Minus the horseradish.
Adapted from Lance Mayhew – Beaker & Flask – Portland, Oregon

TarragonVodka Cocktails:

Tarragon “Martini”
1 1/2 Sub Rosa Tarragon vodka
1/2 oz. Limoncello
Lemon peel

Put ingredients, including lemon peel in shaker.  Shake and strain into martini glass.  Garnish with an additional long lemon peel.   If you have some lemon sorbet, a large melon ball scoop or small ice cream scoop floating in the middle is visually striking. Linda Lausmann – Sub Rosa

Tarkhun Cocktail (the Russian word for Tarragon)
2 oz. Sub Rosa Tarragon vodka
2 oz. fresh lemon juice
1 oz. simple syrup
2 oz. 7up

Build over ice in an Old Fashion glass. Garnish with fresh tarragon if you have some. Lance Mayhew – 50 Plates – Portland, Oregon

Hot Summer Night [Tarragon Smash / Mojito]
1 1/2 oz Sub Rosa Tarragon Vodka
1/2 oz fresh lemon juice
1/2 oz simple syrup
Fresh mint leaves.
Fresh tarragon leaves
Lemon twist and mint sprig garnish

Muddle a pinch of mint leaves with the lemon juice, simple syrup in bottom of rocks glass. Fill the glass with ice, pour in the vodka, and fill with Squirt. Garnish with a lemon peel twist and or a mint sprig. Mike Sherwood – Sub Rosa.


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One Response to “Saffron Vodka and Tarragon Vodka, Podcast interview with Mike Sherwood of Sub Rosa Spirits”


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