In a saucepan, combine 1/2 cup (125 mL) honey and 1/2 cup (125 mL)water. Bring to a low simmer and remove from heat. Add 1/8 (0.5mL) tsp ground saffron and let infuse and cool for 20 minutes. This will be enough syrup for about 10 cocktails.

In a shaker cup, add egg white and dry shake for about 30 seconds to allow it to start to froth. Add the remaining ingredients along with a big handful of ice and shake hard for another 30 seconds or until the shaker is too cold to hold. Strain into a glass and garnish with a strand or two of saffron.