The Sage Smash adds muddles grapes and fresh sage leaves to the classic gin and tonic for a refreshing fall cocktail.
Welcome to Day 4 of Booze Week Part Deux. I’m home from my blogging conference now. Super tired from all our adventures. Let’s just say Seattle’s stores got a boost this past weekend. My friends and I shopped till we dropped, and it takes a lot to drop us.
So we’re having a blast for Booze Week, my friends are whipping up some amazing drinks. Today we have the lovely and talented Isabelle of Crumb. I heart Isabelle so very much. She is good people. Please welcome her to Cravings of a Lunatic.
I’m having a little trouble letting go of summer, even though all the signs of fall are here – the early nights, the briskness in the morning air, the colourful leaves lazily drifting down from the trees, the piles of pumpkins at the market. It’s really hard to live in denial right now.
So when Kim asked me if I wanted to come up with a guest post for Booze Week, I figured I’d shake up a little something to help me get over my fear of fall. A cocktail that would neatly bridge the things I love most about both seasons, plus a healthy splash of booze… because there’s nothing like a nice stiff drink to help me drown my sorrows.
This is the perfect compromise. It’s got all the refreshing crispness of a classic gin and tonic, but with woodsy sage and sweet grapes to make it more appropriate for fall. It’s best made with a clean, dry gin that isn’t overly floral (save the fancy Hendrick’s for another day), and with the firmest, sweetest grapes you can get your hands on.
I think I might need a couple more of these before I’m ready to accept the fact that fall is finally here to stay, though.
Actually, make that three…. or four… or five. Heck, I might just hide under my desk with a bottle of gin until it’s spring again. Sob.
- 6 red seedless grapes
- 4 leaves fresh sage
- 2 tbsp sugar
- 2 oz dry gin
- 1/2 tsp lemon juice
- Tonic water to finish
In a cocktail shaker, muddle together the grapes with sage and sugar to release their juices. Add the gin and lemon juice, and shake vigorously with ice for about 30 seconds.
Strain into a highball glass, and top off with tonic water. Garnish with sage leaves and halved grapes, if desired.
Recipe and Photo Credit to Isabelle Boucher of Crumb
Thanks so much to Isabelle for guest posting for me today. I adore this girl. Isabelle is a fellow Canuck and I have the distinct pleasure of knowing her in real life. I’ve been lucky enough to visit her on occasion. I get to see her again next month for the Food Bloggers of Canada conference. I’m a lucky duck.
You can see Isabelle’s Saganaki Shrimp on my site, she did that for me for Seafood Week. I interviewed her for my Burning Down The Kitchen Series, and made her Brownie Biscotti. You can also see my Coconut Cherry Parfaits on her site, I guest posted for her while she was away. We dig each other so we visit each other’s sites often.
Stay tuned for tomorrow’s guest post by Susan of The Girl in the Little Red Kitchen.
Toodles and smoochies! xx