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Pop a good teaspoonful of saffron threads into a small (330ml) bottle of gin with a couple of strips of lemon zest and 1/2 a vanilla pod, screw on the top and leave it to sit in a cool dark place to ‘let the yellow mellow’ for 5 days to a week, shaking occasionally.
Ta dah! Your spiced saffron gin is now ready. It works amazingly in cocktails, poured over Christmas pudding or even used to make a sneaky spiked custard from autumnal puddings.
To mix your martini simply slosh a shot of your saffron gin in a cocktail shaker with a shot of Martini bianco , a tablespoon of golden syrup, a twist of lemon juice and a big old handful of ice. Shake until the shaker is frosted, leave to stand for 2 minutes for the flavors to mingle and serve.

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