Boudier Saffron Infused Gin

I used to work as a pastry chef in a restaurant. That was almost a decade ago, and there is only one dessert from that era that I still think about: saffron ice cream. It was deep reddish-yellow and potent from the combination of saffron powder and saffron threads, so rich and fragrant. These days, I get my saffron fix from this gin, which, while lacking in both the cream and sugar elements of my earlier inspiration, delivers on all of the glorious intensity. You smell saffron right away. Now, taste. It's like listening to your favorite song, except the lyrics are in a foreign language. Classic juniper and citrus notes start off before the saffron takes an unusual but welcome lead. Drink plain, stirred, with tonic, or in a frothy Ramos fizz.