Just in the nick of time for my American friends celebrating Independence Day tomorrow, some boozy delights for entertaining.
This first one is a syrup that you can decide the quantities of depending on how much you need.
Blackberry Peach Sage Syrup
Start with simple syrup – 50% sugar, 50% water – boil water, add the sugar and once it dissolve throw in a handful of fresh sage leaves, blackberries, and peeled/pitted/chopped peaches, simmered it until the syrup is nice and fragrant of sage. Roughly 30 minutes. Then remove the sage leaves, put the whole thing in a blender and puree it. Strain through a fine mesh sieve (to remove the blackberry seeds) into a jar. Now you’re left with a delicious thick syrup that you can add to drinks – here are some ideas:
- Put 2 oz of syrup and 2 oz gin or Art in the Age Sage* in a glass, top with seltzer and stir. (pictured below) You can also make a pitcher of this to serve easily.
- Add a splash to champagne or prosecco for a fancy Bellini
- 1/2 oz of syrup + 1/2 oz of lemon juice + 2 oz of bourbon, shake with ice and strain over one big ice cube
- 1 cup of ice + 2 oz of syrup + 2oz booze (vodka, gin, bourbon would all be great) in a blender for an alcoholic slushy
- Add a splash to seltzer, lemonade, or iced tea (or half lemonade half iced tea!) for non-alcoholic drinks
The Perfect Margarita
I learned this at Camp from the good dudes at Proprietors. (I still need to tell you about camp, I know.) It may be a no-brainer for some but I’d never made one this way before – I always buy triple sec and have a giant bottle that never seems to end and lends to a too-sweet drink sometimes.
1/2 oz agave syrup
3/4 oz fresh lime juice
2 oz silver tequila (my very favorite is Milagro)
Place ingredients in a shaker, then fill with ice. Shake and strain into a glass with a large ice cube.
Bottoms up! Side note: I highly recommend getting an ice cube tray for large ice cubes as it dilutes your drink slower and makes for a really easy nice presentation. I love the look of the big round ones, but they’re a pain in the butt to make and get out of the trays, so I like the big square or rectangle ones better, like these.
*I had the pleasure of trying this recently and highly recommend it, especially for gin lovers as it is reminiscent of a more herbal-y gin-like spirit. Art In The Age wins again!