Booze News

I came up with this recipe to go with a pork dinner, when our sage bush was going wild.
It’s fruity but not too sweet, summery but sophisticated. It pairs well with figs, dates, pesto, & pork.

It’s also lovely, light, & summery as a non-alcoholic spritzer: Just omit the grappa and add more simple syrup and seltzer.

Serves 8

SOURCE

Sage Simple Syrup:

• 1 cup water
• 1 cup sugar
• 1/4 cup fresh sage leaves

1. Bring water almost to a boil.
2. Add sugar and then sage leaves.
3. Heat mixture, stirring until the sugar dissolves completely.

The Drink Itself:

• 3 ounces sage simple syrup (see above)
• 10 shots grappa
• 2 pears, sliced & seeded
• 8 sage leaves for garnish
• 1 splash selzer water

1. Pour grappa and sage simple syrup into punchbowl.
2. Add and muddle pears.
3. Clap the sage– clap it between your hands once to bruise it & release it’s sage-y goodness.
4. Serve with a splash of selzter, and float the clapped sage on top as an aromatic garnish.