Zaffir

A type of hippocras originating in Afyon and described as the signature Au’Kael drink, where straw wine is infused with saffron, which grows and is cultivated abundantly around the city, and lesser amounts of other botanicals, most commonly Veldt Rose petals. Described as very sweet and highly floral in taste and aroma. The word “zaffir” has also entered the Au’Kael vocabulary as a descriptor of the color of this concoction, which is described as dark amber with a hint of ruby.

*Recipe

For every 750 ml of Straw Wine (substitude an Italian dessert wine or raisin wine)

A pinch of Saffron threads (15-20 threads)

Several Rose Petals or dried Rose Buds.

Let steep anywhere from 1-24 hours, depending on strength desired.

Strain and serve.

NOTE: I took inspiration more from cold-brew saffron tea and saffron-infused vodka recipes. They seem to agree that 3 strands per person/serving is the ideal ratio, with standard serving of being about 150 ml (thus 5 servings per 750 ml bottle), and that you do not want to over-steep it or it becomes bitter. Cold brew teas and vodka steep usually 12-48 hours, but I cut the time down. Hot brewed saffron teas steep only a few minutes.