Sage Sour Recipes

SAGE BOURBON SOUR

Steps:

• Add lemon juice, sage leaves, simple syrup, and bourbon to a shaker.
• Carefully crack an egg white into the shaker.
• Dry shake (without ice) for 15 seconds to incorporate the egg white.
• Add ice and shake for 10 seconds to dilute and chill.
• Double-strain into a cocktail glass. Garnish with a sage sprig and lemon peel, and optionally a few drops of bitters.

THE SAGE COUNCIL

Steps:

• Add the fruit, mint and agave to a large pitcher and muddle. Add ice, gin and lime juice and stir. Serve over ice.

CREAMY SAGE BUTTER SAUCE

Steps:

• Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.

CREAMY BUTTERNUT SQUASH & SAGE SOUP

Steps:

• Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.

SAGEBRUSH SOUR

Steps:

• Combine sage (leaving one leaf aside for garnish), blueberries, maple and lime juice in a mixing tin and muddle.
• Add Bulleit Bourbon and shake with ice.
• Fine strain into an Old Fashioned glass over fresh ice.
• Garnish with a sage leaf.

SAGE SOUR

Steps:

• Put the gin alternative, lemon juice, sugar syrup, 3 of the sage leaves and a good handful of ice into a cocktail shaker. Shake hard until the outside of the shaker is ice cold, then double strain into a small jug.
• Discard the ice and any remaining sage pieces, then pour the cocktail back into the shaker and add the egg white.
• Shake it really hard to froth up the egg white, then pour into a cocktail glass or coupe. Garnish with the remaining sage leaf.

PINEAPPLE-SAGE TEQUILA SOUR

Steps:

• Make the simple syrup: Bring 1/2 cup water and the sugar to a simmer in a saucepan over medium heat. Cook, stirring, until the sugar dissolves. Let cool. (You should have about 2/3 cup syrup, enough for 10 cocktails.)
• For each drink: Muddle the pineapple, sage and 1/2 ounce of the simple syrup in a shaker with the handle of a wooden spoon. Add the tequila and lemon juice, fill with ice and shake well. Strain into a chilled coupe glass.

APPLE, ONION, SAGE AND SOUR CREAM DRESSING

Steps:

• Boil the heart and gizzard in lightly salted water for 30 minutes or until tender. Drain, chop fine and reserve.
• Saute the onions in the butter until slightly softened. Add the apple to the onion and saute briefly, adding sugar to taste.
• Put the apple-onion mixture and the reserved giblets into a large bowl, add the bread, sage, sour cream and salt and pepper and toss to mix thoroughly. Check the seasoning, spoon the dressing into an oven-proof dish and bake at 325-350 degrees for 1 to 1 1/2 hours, basting occasionally with juices from the turkey pan.