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This mocktail makes use of seasonal winter flavors like fresh sage and Meyer lemons.
1/2 a Meyer lemon
1 Tbsp. organic evaporated cane sugar, ground fine in a coffee grinder (see below)
4 fresh sage leaves
1 scant pinch salt
5 oz. seltzer water
Tools: muddler, barspoon
Glass: double rocks or Old Fashioned
Cut lemon into quadrants and muddle in the bottom of a glass with salt and sugar. Add sage and gently muddle to release the herb’s aroma. Add ice, top with seltzer and stir.
Note: Grinding your cane sugar finely will help it become absorbed more quickly and evenly. Baird uses a clean coffee grinder for the task.
Scott Baird, 15 Romolo and Bon Vivants, San Francisco