ROSE GIN SAGE + BLACKBERRY COCKTAIL (COCKTAIL EDITION PT. 1)

This week, I took a step out of the kitchen and headed to our bar. When it comes to making drinks, I’m usually pretty lazy. I drink craft beer, wine or whisky. Simple, quick and efficient, just how I like it. However, Jon started experimenting on his simple syrup game, so we teamed up to get out of our comfort zone and play with different pairings. We realized that it took less time and effort then we expected to make great cocktails. They are often expensive when you go out, but this one won’t break the bank. We also have a ton of books about the science of cocktail making and never really got to apply their knowledge. Here’s a few of our favorite ones that we highly recommend.

We like Shake: A New Perspective on Cocktails for it’s seasonal take and use of fresh ingredients. The Architecture of the Cocktail is interesting because it breaks down the science and composition of making our favourite drinks. The PDT Cocktail book we love for it’s creativity. We actually visited their speakeasy in New York where we had one of our best experience at a cocktail bar. The book also offers a wide spectrum of recipes. What’s your favourite book about mixing spirits?

This week’s recipe features my creation using the sage simple syrup. Next post, Jon gets to stretch his wings and will show you how to use it differently!

ROSE GIN SAGE + BLACKBERRY COCKTAIL (COCKTAIL EDITION PT. 1)

2 drinks

INGREDIENTS

SAGE SIMPLE SYRUP
7-8 sage leaves
1/2 cup of sugar
1/2 cup of water

COCKTAIL
1 1/2 oz. of sage simple syrup
8 blackberries
3 oz. Dillon’s rose gin
1/4 tsp. rose water
a few cubes of ice to shake

TO GARNISH
4 blackberries
2 sage leaves

INSTRUCTIONS

In the words of Jon: « Wack the sage a few times, using the back of the blade of a knife. » Place the sage in a small pot and on medium heat warm up for 2 to 3 minutes or until fragrant. Add the water and sugar to the pot and bring to a boil. Continue cooking to a simmer, stirring once in a while, for 3 to 5 minutes. You’ll notice the syrup will turn to a hue of light green and the sugar should be completely dissolved. Transfer into a container. It keeps in the fridge for at least two weeks.

To make the drinks, place the simple syrup and the blackberries in a shaker. Smash the ingredients with a muddler or a wooden spoon in the bottom of the shaker until fully crushed. Add the gin, rose water and ice and shake for 10 seconds so that it stirs and cools down your drinks. Strain into two glasses. Garnish with blackberries and sage leaves. Cheers!

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ABOUT

Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.

   

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