An herb like sage may not be what you think of when you make a cocktail, but at Araxi, bar manager Rene Wuethrich infuses simply syrup with sage, which then is combined with berries and gin to create this fizzy and thirst-quenching drink.
Place the water and sugar in a small sauce-pan and whisk to combine. Cook on medium heat until the mixture comes to a boil and the sugar is dissolved. Remove from the heat and refrigerate for 45 minutes, until chilled.
Sage-infused simple syrup
Bring the simple syrup to a boil on high heat, add the sage and continue boiling for 1 minute. Remove from the heat and allow to cool. You can use the syrup as soon as it is cooled, but ideally, it should be steeped overnight (first remove and discard the fresh sprigs). This will keep refrigerated in an airtight container for up to 2 weeks.
Add all but 6 of the blackberries to a pitcher and muddle.
Add the ice and the gin, sloe gin, lemon juice and simple syrup, then stir until chilled and the blackberries are nicely agitated.
Fill 6 collins glass, each 3⁄4 full with ice, add 1/6 of the mixed alcohol and top with soda water (or sparkling water).
Garnish with a fresh blackberry and a sprig of sage.
- 6 cocktails