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
- 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