Cocktails with Sage leaves
Sage is the aromatic leaf of a Mediterranean herb in the mint family, used fresh or dried.
How it's used
Sage is far stronger than it looks and turns bitter if muddled. Clap the leaves once between the palms to release the aroma, then add them. A clapped leaf laid on top scents the drink before the first sip.
Substitutes for Sage leaves
Greek sage
Works one for one, and treat a dried one like dried common sage. It smells more of eucalyptus and camphor than common sage does.
Dried sage
Works at about a third of the fresh amount: a small pinch replaces three or four leaves. Fine-strain the cocktail. Expect a dustier, flatter herb note.
Homemade sage syrup
Steep five leaves in 240 ml of warm 2:1 syrup for 10 minutes, then strain. If the cocktail has a sweetener, use this syrup in its place.
Pineapple sage
It has a fruity scent, so it makes a fruitier swap.
White sage
Don't use it. It is sold for smudging, not cooking.
Storage
Wrapped in the fridge it keeps a few days and blackens at the edges first. It dries well and keeps months dried, losing the freshness and keeping the camphor. A leaf that has gone limp still smells fine and looks wrong as a garnish.
