Sage simple syrup

Clevelandia sage is my very favorite. It's native to the southwest and it is STRONG. Once you've had it, the regular grocery store sage just feels tame by comparison.

When we moved to our new apartment I tried sneakily planting some in the front yard but it died (possibly because I procrastinated so long that it was already dead before it went in the ground). Then our manager went on an improvement tear and planted lilies in every empty patch of ground around our building, which basically rules out my chances for trying again.

The other week I noticed that one of the houses near us has an enormous clevelandia bush right next to the sidewalk, so I tucked my scissors in my pocket and took a few clippings home with me.*

{clevelandia sage}

Just 20 minutes later, this was happening.

{experimenting}

I play a lot with infused simple syrups because it's such an easy way to get any flavor profile you can dream up. This sage simple syrup gives a really gorgeous scent and finish to a simple cocktail.

Sage simple syrup
1/2 cup sage (might want more if you're using milder sage)
1 cup sugar
1 cup water

:: Combine all ingredients in a small saucepan and bring to a gentle boil, stirring occasionally. Reduce the heat slightly and simmer for 5 minutes. Turn the heat off and allow the syrup to cool fully. Once cool, strain into a jar and refrigerate for up to two weeks.

And then I needed to make a drink with it. I used the cocktail base I posted about yesterday and messed around a bit. I'd just restocked our St. George terroir and it paired well with the sage syrup. St. George comes in three varieties and the terroir is the piney-est. I was worried the sage would just get lost but you still get it in the finish and it complements all that pine very nicely. Because I know St. George isn't available everywhere, I re-tested the cocktail again later with a less flavorful gin and the sage stands out much more. I can't decide which version I like more. Rest assured, you'll enjoy it either way.

{sage and gin}

Sage and gin cocktail - serves 1
2 oz gin
1 oz lemon juice
1/2 oz sage simple syrup

Shake well with ice, pour.

And just for good measure (or non-gin drinkers), the drink pictured yesterday, which is similar but with Bulleit rye whiskey. I upped the simple syrup a bit here but you could reduce it if you find it too sweet. I love the play of the rye and the sage together.

Rye and sage - serves 1
2 1/2 oz rye whisky
1 oz lemon juice
1 oz sage simple syrup
2 dashes bitters (added in a post-napkin notes round)

Shake well with ice and pour.

You guys, I am the WORST at thinking up good cocktail names. I need to come up with better ones but my mind just goes blank. I think the appropriate time to start working on that is really two drinks in. Will report back soonest.


*I am deeply conflicted about this because I grew up in a house with a fruit tree in the front yard and it was beyond frustrating to have a stranger come over and strip your tree of fruit without so much as a by-your-leave. In general, I will never take fruit from anyone's yard (they care for the tree and water it!) although I will sometimes make a small exception if I pass a kumquat tree that is clearly going unappreciated, because seeing all those beautiful kumquats languishing on the ground makes my heart hurt. BUT, I felt pretty comfortable taking the sage because the bush is so well established and it grows like a weed. I was careful to take just a few sprigs from areas where it wouldn't make any aesthetic difference.