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59 4th Ave
New York, NY, 10003


Saffron 59 Catering is New York City's premier caterer and event planner specializing in Southeast Asian cuisine. For over 11 years, Saffron 59 has successfully orchestrated memorable affairs with attention to every detail.


Fundraiser: Here's to Summer Cocktails!

Irene Khin Wong

It’s my favorite time of the year!  But when the heat is sweltering, there’s nothing better than a nice, cool cocktail by the pool.  Serve these summery Saffron59 favorites at your next BBQ or just for yourself!

At a recent Cetana fundraiser to raise money for the educational future of Burma, our Burma Rise cocktail was a hit:

Recipe: Burma Rise
½ cup vodka
¼ cup lime juice
¼ cup ginger infused simple syrup
¼ cup pomegranate juice
½ cup club soda
Muddled Thai basil leaves

Mix all ingredients except club soda and Thai Basil into a pitcher and stir to mix.  To serve, pour into glass of ice and add 3-4 leaves per glass of Thai Basil and top off with club soda.

Blood Orange Sangria

Here’s an unusual use for Earl Grey tea and gin:

-Earl Grey MarTEAni
1 1/2 ounces Earl Gray Gin Infusion (see below for recipe)
3/4 ounce fresh lemon juice
1 ounce simple syrup
1 lemon twist, for garnish

Fill a cocktail shaker two-thirds full of ice and add the gin infusion, lemon juice, simple syrup.  Shake for approximately 15 seconds. Strain into a chilled cocktail glass. Add lemon twist.

Earl Grey Gin Infusion
1/4 cup loose Earl Grey tea leaves
1 liter gin

Add tea leaves to the bottle of gin.
Replace cap and shake well.  Allow the tea to steep in the gin for 2 hours; strain gently to remove the tea leaves. Do not press the tea leaves to extract excess gin -- this can make the infusion bitter.
One of our most popular summer drinks contain fresh seasonal blood orange.  It’s colorful and refreshing:

-Blood Orange Sangria
2 cups sliced strawberries
2 cups apple juice
2/3 cup Triple Sec (orange-flavored liqueur)
1/2 cup sugar
4 whole cloves
3 seedless blood oranges, each cut into 16 wedges
2 (750-milliliter) bottles fruity red wine
2 (3-inch) cinnamon sticks
1 lemon, cut into 8 wedges
1 lime, cut into 8 wedges

Combine all ingredients in a large pitcher, and stir until sugar dissolves.  Cover and chill 8 hours or overnight.  Discard cloves and cinnamon sticks.  Pour sangria into individual glasses, including the fruit.