- Lighthouse Dry Gin
- Grand Marnier
- Saffron syrup
- Lemon juice
- East Imperial Royal Botanic Tonic
- Pomegranate seeds
To make Saffron syrup, take equal parts water and sugar. Place a pinch of Saffron into the water and let it sit for 30 to 60 minutes. Slowly bring to a boil, once it’s boiling turn off the heat and let it cool.
Shake all ingredients except for the tonic. Pour over crushed ice and top up with tonic. Add more crushed ice as desired. Garnish with pomegranate seeds.