And these will be served at our Vegan Thanksgiving Day Feast~
A classic, delicate, yet powerful holiday margarita-
Roasted sage and fresh cranberries, fuse with citrus in a most amazing way. If this wasn’t an alcoholic beverage, I’d rave about the health benefits of sage…. but it feels like a moot point, haha!
Anyhow, this beautiful drink is served up, to preserve it’s delicate, crisp, and classic feel. She will pair perfectly with your holiday feast, too.
- 2 Oz Water
- 1 Fresh Pressed Organic Lime
- 2.5 Oz Blanco Tequila
- 2 Tablespoons Whole Cranberry Sauce (recipe in notes)
- 1 Oz Sage Simple Syrup (recipe in notes)
- Deep Fried Sage Leaves for Garnish (see notes)
- Fresh Cranberries for Garnish (see notes)
- Sea Salt (rim)
- Make Simple Syrup by following directions in notes below- set aside
- Make Whole Cranberry Sauce by following directions in notes below - set aside
- Cut lime in half, and press juice into a shaker filled with ice
- Use leftover lime to wet the rim of a martini glass, and dip in sea salt - place in freezer to set (use sea salt for this recipe instead of kosher salt, as the glassware needs a delicate rim)
- Next, take your shaker filled with lime and ice, and add 2.5 oz tequila, 2 oz water, 2 tablespoons fresh cranberry sauce, and 1 oz sage simple syrup
- Shake violently for 2 minutes (until shaker is ice cold on the outside)
- Remove martini glass from freezer, pour contents of shaker into glass, and garnish with 3 fresh cranberries & deep fried sage leaves
- Enjoy this unusual, yet outstanding cocktail!
- Simple syrup: Bring to boil, 1 cup of water, 1 cup of raw organic sugar, and 7 fresh sage leaves- reduce to simmer. Remove from heat once aromatic (roughly 10 minutes). Store in a glass jar for up to a week.
- Fresh cranberry sauce: Bring to boil, 1 cup of water and 1 cup of raw organic sugar. Add three cups of whole, organic, rinsed/drained cranberries- reduce to low and simmer (slightly bubbling, stirring frequently), for 10 minutes. Store in glass container in the fridge for up to one week.
- Fried Sage Leaves: In a frying pan, heat a 1/2 inch of vegetable oil over medium high temperature. Once hot, add 6-8 pieces of sage, and lightly fry 30 seconds each side. Remove from pan, and let leaves dry upon paper towels. Sage will crisp up upon sitting, and should be a deep green color (anything darker, you've fried it too long).