Sage Advice

INGREDIENTS

• 50mL Bloody Underhill Shiraz Gin
• 5mL ruby Port
• 5mL salted sage syrup
• 2 dashes orange bitters

METHOD

• 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.

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