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February 2013

Quick Bite:
Sage & Confused

The Original Ms. Rose’s Fine Food & Cocktails’ bloody good drink


1½ oz. Anejo tequila
1 oz. sage simple syrup (see below)
1/2 oz. lime juice
1½ oz. blood orange juice
Sage foam, to taste (see below)
2 candied sage leaves (see below)

Fill a chilled martini glass halfway with sage foam. Combine tequila, syrup, and juices in a shaker with ice. Shake well and strain onto sage foam. Garnish with sage leaves.

Candied Sage Leaves
4 cups vegetable oil
1 cup packed fresh sage leaves
2 Tbs. sugar

Heat 1 inch of oil in a 4-quart heavy saucepan until it registers 365°F on a deep-fat thermometer. Fry sage in batches, stirring, 3 to 5 seconds. Transfer with a slotted spoon to paper towels to drain, then season with sugar.

Sage Foam
5.3 oz. egg whites, or whites of six eggs
4 oz Lime Juice
1.8 oz Vodka
5.3 oz Sage Simple Syrup (recipe below)

Pour all ingredients into a shaker. Shake vigorously for five to eight seconds. Add ice and shake again. Strain into glass.

Sage Simple Syrup
1 cup sugar
1 cup water
20 leaves fresh sage, roughly chopped
Cook sugar and water over medium heat until sugar is dissolved. Bring to a simmer and add sage leaves, stirring it into the sugar water. Cook a few minutes longer and turn off the heat. Allow leaves to steep until the syrup cools. Strain out sage leaves and decant into a container to place in the refrigerator.

 




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