Ginger vodka, pomegranate liqueur, fresh pineapple & floating spice globules
Saffron Milwaukee's cocktail programme includes a series of theatrical drinks built for visual impact in their dining room. The Foggy Lava Lamp achieves its effect by suspending small spheres of spiced jelly (made from cardamom-ginger syrup set with agar-agar) in the cocktail, where they drift slowly through the liquid depending on their temperature and density. The drink tastes of ginger, pomegranate, and tropical pineapple — the lava lamp spheres add a hit of cardamom-ginger spice when they break between the teeth.
The agar-agar spheres are the visual element and entirely optional — the drink is excellent without them. If making spheres, agar-agar sets at 30–40°C (lower than gelatin), which means the spheres hold their shape at room temperature unlike gelatin-based alternatives. They should be just slightly denser than the cocktail to drift slowly rather than sink immediately. Ginger vodka: steep 3cm fresh ginger, peeled and sliced, in 200ml vodka for 2 hours. Strain.
Saffron Modern Indian Dining in downtown Milwaukee is a genuine anomaly — a restaurant that brings the sophistication of a major-city Indian cocktail programme to the American Midwest. The bar team works with the kitchen to create drinks that draw on the same ingredients and traditions, making Saffron one of the most complete Indian dining experiences in the country.
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