Israeli Sour 2.0
Saffron-Infused Gin, Pistachio Cordial, Green Chartreuse, Lemon, Egg White
Bartender Himanshu Desai of Doris Metropolitan | Houston, TX
Adapted by StarChefs | August 2025 | Photo: Will Blunt
INGREDIENTS
Saffron-Infused Gin:
Yield: 1 liter
1 liter botanist gin of your choice
½ barspoon Persian saffron threads
Pistachio Cordial:
150 grams pistachio paste
150 grams sugar
2 ounces vodka
To Assemble and Serve:
Yield: 1 cocktail
½ ounce green Chartreuse
1 ounce lemon juice
Arak
Egg white
Grated pistachios
Baby’s breath
METHOD
For the Saffron-Infused Gin:
In a nonreactive container, combine gin and saffron. Seal and let sit 12 hours at room temperature. Strain, bottle, and reserve.
For the Pistachio Cordial:
In a pan over medium heat, combine pistachio paste, sugar, and 100 grams water. Cook 15 minutes, or until sugar has fully dissolved. Remove from heat and let cool. Once cooled, stir in vodka. Bottle and reserve.
To Assemble and Serve:
In a shaker, combine chartreuse, lemon, egg white, desired amount Arak, 1½ ounces Saffron-Infused Gin, and 1 ounce Pistachio Cordial. Shake, then strain into a coupe glass. Garnish with grated pistachio and baby’s breath.
