With Valentine's Day around the corner, we wanted to share a cocktail recipe that wasn't all bubbles and maraschino cherries. We wanted to share a serious cocktail with assertive herbs and a strong dose of whiskey - no egg whites or bitters or the usual saccharine frills.
We were inspired by our friend Jeffrey Hutchinson, a gardener, artist, and educator. Jeffrey thoughtfully grows a variety of native plants, including black sage which he often generously donates to our cooking experiments. The medicinal benefits are many and is often used as a natural pain reliever.
Black sage is strongly aromatic and mildly astringent. A little goes a long way, which is why we love it in cocktails. The smell of the sage resonates more strongly than the actual taste, softening the already strong flavors of whiskey and lemon juice.
See below for our Black Sage Julep recipe--we hope you enjoy this cocktail with a loved one this holiday.
pictured: Silverlake Tumblers in Lavender and Eggshell
Black Sage Julep
2 oz whiskey
1 tablespoon lemon juice
1 tablespoon sage simple syrup
1 lemon peel
Sage Simple Syrup
4-5 black sage leaves
1 cup sugar
1 cup water
Bring water and sugar to a boil over medium heat. Lower to a simmer and add black sage leaves into the sugar solution. Let steep for 10-15 minutes, making sure the syrup doesn't come to a boil or caramelize. Take simple syrup off heat and let cool completely.
Mix cocktail ingredients in a shaker and pour into tumblers with ice. Garnish with lemon peel.