Saffron-Limoncello Shandy

Inspired by British shandies—beer mixed with ginger ale or sparkling lemonade—this refreshing drink ups the ante with English hard cider and limoncello.

1 oz. limoncello
½ oz. saffron syrup (see below)
4 oz. dry hard cider
Tools: shaker, strainer
Glass: Collins
Garnish: lemon twist

In a shaker, combine the limoncello and saffron syrup with ice. Shake to chill. Strain into an ice-filled Collins glass. Top with cider and garnish.

Saffron syrup: Combine 1 cup of water, 1 cup of granulated sugar and ¼ tsp. of saffron in a small saucepan. Bring mixture to a boil, stirring to dissolve the sugar and saffron. Remove from heat, strain into a jar, cover and keep refrigerated for up to 2 weeks.

Darren Creely for Café Nell, Portland, Oregon