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Recipes

So many delicious ways to use Sage & Sea Farms drinking vinegars - from cocktails to marinades. Here are just a few - feel free to email us your favorite! 

COCKTAILS AND MOCKTAILS

Farmers Market Fizz (created by Nolan Pearson at the Grant House for the 2016 Farm to Fort dinner celebrating the Vancouver Farmers Market)
  • Vodka
  • Peach Shrub
  • Ginger Cognac 
  • Lemon/Lime
  • Simple Syrup
  • Club Soda

Simple Champagne Cocktail 

  • .5-1 ounce your favorite Sage & Sea Shrub
  • sugar cube (optional)
  • fill remainder of flute with champagne, prosecco or sparkling water

Dirty Hot Sweet (created by Deb Counts-Tabor of Sage & Sea Shrub during a snowy and slow distillers show!)

  • 2 oz pepper vodka
  • .5 oz Sage & Sea Tomato Shrub
  • .5 oz green olive juice
  • shake with ice, strain into martini glass, garnish with a cherry tomato and an olive. 

Golden Manzana (this was the Best in Class award-winning recipe at the Great American Distiller's Fest 2013)

  • 1 oz Skip Rock Potato Vodka
  • 1.5 oz El Zacatecano Anejo Mescal
  • 1.5 oz Spiced Apple Liqueur
  • .5 oz lime juice
  • 1.5 oz ginger beer
  • 1 oz Sage & Sea Blueberry Lemon Shrub
  • shake all but ginger beer with ice, empty into tall glass, add ginger beer and garnish with lime

     Mint Julep

    • .25-.5 oz of either Sage & Sea Mint or Honey Mint Shrub
    • 2 oz of good bourbon
    • combine over crushed ice

     Manhattan (this was the Iron Bartender winner at the Great American Distiller's Fest 2011)

    • Hudson Manhattan Rye Whiskey
    • Trader Tiki Vanilla Syrup
    • Sage & Sea Dark Cherry Shrub
    • lemon zest

      Midnight in Paris (from St Honore Boulangerie)

    • .5 oz Sage & Sea Orange Shrub
    • .5 oz Lillet Blanc
    • splash of elderflower syrup
    • fill the remainder of the glass with your favorite hard cider
    • orange peel for garnish

     Waterfall (from PaaDee Thai, Portland OR)

    • 2-3 oz soju (Jinro)
    • .25-0.5 oz Sage & Sea Apple Pear Ginger Shrub
    • 4-5 thin slices cucumber
    • .75 oz strained fresh lemon juice
    • .5 oz simple syrup
    • Muddle cucumber; add remaining ingredients; shake with ice; strain into bucket/rocks glass. Add giant cube. Garnish with lemon peel, thyme spring, cucumber slices.

    Fiery Sermon (Jake Bliven, San Diego)

    • 2 oz Goslings
    • .5 oz Spiritopia Ginger
    • 1 dash Ango
    • 2 dashes Sage & Sea Peach Habanero Shrub

    Morning Whispers (Jake Bliven, San Diego)

    • 2 oz Vivacity Gin
    • .5 Sage & Sea Grapefruit Shrub
    • 2.5 oz Soda Water

    Countdown (Rocky Yeh, Seattle)

    • 1.5oz Citadelle Gin
    • 1 oz  Sage & Sea Cranberry Shrub
    • .5 oz Ferrand Dry Curacao
    • Shake + dump

    I'll Be Mother (Rocky Yeh, Seattle)

    • 1.5 oz Ferrand 1840
    • .5 RAFT Smoked Tea Syrup
    • .5 Sage & Sea Grapefruit Shrub

    Freestyle (Jabriel Donohue, Seattle)

    • 1.5 oz Vivacity Gin
    • .25 oz Sage & Sea Beet Shrub
    • .75 Lemon Juice
    • .5 oz Benedictine
    • 2 dashes Angostura

    Sea & Suds (Fred Sconfienza, Maui)

    • 1 oz Goslings
    • 1 oz Campari
    • .5 oz Sage & Sea Grapefruit Shrub
    • Garnish Grapefruit Zest

     

    MARINADES & VINAIGRETTES

    Summer Salad

    • chunked watermelon
    • feta or goat cheese
    • drizzle of Sage & Sea Mint Shrub 

    Orange Chicken

    • saute chicken breast in strips with garlic and ginger. 
    • remove from pan; deglaze with 1/4 cup of Sage & Sea Orange Shrub
    • add back chicken, coat, serve with rice and vegetables