Sage, the herb that reminds me of Thanksgiving. Sage’s pine-like aroma and eucalyptus and citrus notes adds such depth to the muddled sweet black grapes. I found this recipe and thought it fit very well alongside other autumnal dishes. This makes for a refreshing and unique cocktail to serve your guests this season!
Ingredients
(This batch was for an 11 oz glass)
- 5-6 sage leaves
- 25-30 black grapes
- 4 ounces vodka
- ginger ale to taste
Instructions
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper and scatter the grapes on it.
- Roast for 30 minutes until the grapes begin to shrivel a bit but not burst.
- Remove from the oven and let cool.
- To a cocktail shaker, add the sage leaves and the roasted grapes, reserving at least one grape for garnish.
- Muddle to release the grape juices and break up the sage.
- Add ice and your favorite vodka.
- Give it a good shake.
- Add ice to a glass and strain the mix over it.
- Top with ginger ale and garnish with a sage leaf and a roasted grape.
The Texas Table 