Sage isn't given nearly enough credit. It's not just for stuffing you know! Up until recently I had a hard time determining how to use the large bush of sage that grows in my garden each year, then I found how delightful sage tea can be, and now it plays a leading role in my new favourite cocktail.

I believe this cocktail could be described as a gin sour, given it's components, and for those of your who read my posts on the regular know I like a good sour. What's truly remarkable about this cocktail is how apparent both the honey and the sage are on your pallet while blending in perfectly with the other ingredients. I don't know why I've never had a honey-based simple syrup before, it seems to make complete sense.

The Pollinator

For the Honey-Sage Syrup

½ cup honey

½ cup water

12-15 medium sage leaves, stems removed

For 2 Cocktails

4 ounces gin

2½ - 3 ounces honey-sage syrup (depending on how sweet you like it)

3 ounces freshly squeezed lemon juice (from about 1½ large lemons)

Make the Honey-Sage Syrup: Combine water, honey and sage leaves in a medium saucepan. Bring to a simmer over medium heat. Turn off heat and let it steep leaves for 15 minutes. Strain into a sealable jar or bottle. Makes about 1 cup. Leftover syrup will keep in the fridge for about 1 month, possibly longer.

Make the cocktails: Combine gin, lemon juice and syrup in a cocktail shaker. Fill shaker halfway with ice and shake until thoroughly chilled, about 15 seconds. Strain into a chilled cocktail glass. Garnish with a sage leaf or a lemon twist.