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Sage Presse

This mocktail makes use of seasonal winter flavors like fresh sage and Meyer lemons.

1/2 a Meyer lemon

1 Tbsp. organic evaporated cane sugar, ground fine in a coffee grinder (see below)  
4 fresh sage leaves

1 scant pinch salt

5 oz. seltzer water
Ice cubes
Tools: muddler, barspoon
Glass: double rocks or Old Fashioned

Cut lemon into quadrants and muddle in the bottom of a glass with salt and sugar. Add sage and gently muddle to release the herb’s aroma. Add ice, top with seltzer and stir.


Note: Grinding your cane sugar finely will help it become absorbed more quickly and evenly. Baird uses a clean coffee grinder for the task.

 

Scott Baird, 15 Romolo and Bon Vivants, San Francisco

 

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