- 50mL Bloody Underhill Shiraz Gin
- 5mL ruby Port
- 5mL salted sage syrup
- 2 dashes orange bitters
- Stir ingredients over ice and strain into a chilled cocktail glass
- Garnish with a fresh sage leaf
To make the salted sage syrup, dissolve a cup of sugar and a tablespoon of salt into a cup of water over a simmer. Add a bunch of washed and dried sage to the pan and bring to a boil, then reduce to a simmer for 20 minutes. Once ready, remove from the heat and allow to cool before straining and bottling.