✨ Zaffrontini

Saffron-infused vodka, saffron syrup & Prosecco — Samudhra NJ

Vodka (Saffron-Infused)
30 min infusion
Shaken
Martini or Champagne Flute
~14%
Samudhra
Ingredients
  • 45ml saffron-infused vodka (steep 10–12 saffron strands in 200ml vodka for minimum 30 min — turns vivid gold)
  • 15ml saffron syrup (dissolve 2 tbsp sugar in 60ml hot water with 8 saffron strands; steep 20 min)
  • 10ml fresh lemon juice
  • 60ml chilled Prosecco to top
  • Large ice cube for shaking
  • 2–3 saffron strands to float
Method
  1. 1
    Chill glassPlace a martini glass or flute in the freezer.
  2. 2
    ShakeCombine saffron vodka, saffron syrup, and lemon juice in a shaker with ice. Shake hard 15 seconds.
  3. 3
    StrainStrain into the chilled glass.
  4. 4
    TopPour Prosecco gently.
  5. 5
    GarnishFloat 2–3 saffron strands on the surface.

About This Cocktail

Saffron (kesar) is the world's most expensive spice by weight, and India — specifically Jammu & Kashmir's Pampore crocus fields — produces some of its finest. Samudhra's Zaffrontini is a simple, elegant expression of that luxury: vodka infused with real Kashmiri saffron, sweetened with saffron syrup, and topped with Prosecco. The drink is golden, fragrant, and entirely about the quality of the saffron used.

Variations

Kesar FizzTop with sparkling water instead of Prosecco and add more lemon — a non-alcoholic adjacent version that is lighter and more refreshing
Saffron NegroniReplace the Prosecco with equal parts Campari and sweet vermouth — shake all four, strain, and serve up in a coupe with an orange zest
Champagne VersionUse a good Cremant or Cava instead of Prosecco for a more celebratory Zaffrontini
Bartender Tips

Kashmiri saffron (lacha saffron from Pampore) is the finest variety — the long, deep red threads with orange tips. Iranian and Spanish saffron work but have a slightly different aroma profile. Never add saffron to cold liquid — it needs gentle warmth (60–70°C) to release its colour and flavour. For the most vivid gold colour, infuse the vodka at room temperature for 24 hours. The lemon juice is a small amount but essential — it prevents the saffron from tasting heavy.

Source Restaurant
Restaurant
Samudhra, Franklin Park, New Jersey
Spirit
Vodka (Saffron-Infused)
Method
Shaken, topped with Prosecco
ABV
~14%
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Where to drink this
Restaurant
Samudhra
Address
Franklin Park, New Jersey
Style
Modern Indian fine dining
Accolades
NJ's celebrated Indian fine dining destination

Samudhra ('ocean' in Sanskrit) in Franklin Park, NJ, brings coastal Indian flavours — seafood, coconut, tamarind, curry leaf — to the heart of New Jersey's Indian-American community. The cocktail programme reflects the coastal theme, with drinks built on lighter, more aromatic ingredients that echo the restaurant's oceanic identity.

Visit samudhra.com