Berry, Rose, & Sage Spritzer (nonalcoholic)

(courtesy of Leonardo Loques, bar manager, Community Speakeasy at Social House Craft Sandwiches in South Lake Tahoe. Serves 1)

1 blackberry

1 sage leaf

½ ounce rose-infused simple syrup

¼ ounce blackberry and sage shrub

¼ ounce lemon juice

¼ ounce lime juice

Equal parts tonic and soda water, to taste (can omit and use Champagne)

Muddle blackberry and sage leaf together with simple syrup and shrub. Add citrus juices and shake. Double strain into glass over fresh ice. Add tonic and soda to taste.

For rose-infused simple syrup

2 cups demerara sugar

½ cup water

½ cup rose water

Bring water to boil in a small saucepan. Dissolve sugar in boiling water, stirring constantly. Stir in rose water, reduce heat, and cover pan. Allow syrup to simmer 15 minutes. Remove pan from heat and allow to cool while covered. Pour into glass bottle with a good seal. Store in refrigerator for two to three weeks and use as needed.

For blackberry and sage shrub

1 part blackberries

1 part white sugar

½ part sage sprigs

½ part distilled white vinegar

Lightly blend blackberries (3 seconds). Add all ingredients to airtight glass container, give it a hard shake, and let sit for a week in the refrigerator. When ready to use, remove sage only, leaving mix as is. It can keep for up to 12 months.

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