Description
A gin, peach and sage cocktail with sage, ginger and cardamom simple syrup. It will have you wishing it was the weekend everyday.
Ingredients
- FOR THE SAGE, GINGER AND CARDAMOM SIMPLE SYRUP:
- 1 cup Water
- 1 cup Sugar
- 1 Tablespoon Ginger, Chopped
- 1 teaspoon Grated Cardamom
- 4 leaves Sage
- FOR THE BOMB COLLINS:
- 2 whole Peaches, Halved (stone Removed)
- 12 leaves Sage
- 8 ounces, fluid Gin
- 1 ounce, fluid Fresh Lime Juice
- 1 ounce, fluid Fresh Lemon Juice
- 8 dashes Bitters
- 8 Tablespoons Sage, Ginger And Cardamom Simple Syrup (recipe Above)
- 2 teaspoons Nutmeg, Grated
- 1 cup Ice
- 1 bottle Chilled Mineral Water, To Top, Use As Much As Desired, 1 Liter Bottle
- 1 cup Crushed Ice, To Top
- 4 leaves Sage, For Garnish
- 1 whole Nutmeg Nut, For Grating Over Top, Amount As Desired
- 1 whole Peach, Pitted And Quartered, For Garnish
Preparation
For the simple syrup:
1. In a small saucepan stir together the water and sugar and bring to a boil over medium-high heat. Stir often, until sugar dissolves.
2. Remove from heat and add in the ginger, cardamom and sage. Set aside to let the mixture steep for 10 minutes.
3. Pour the mixture into a bowl or pitcher through a sieve to strain out the sage, ginger and cardamom. Allow it to cool to room temperature. Transfer to a glass and store in the fridge.
For the Bomb Collins:
1. Pull out 4 tall cocktail glasses. Muddle a peach half and 3 sage leaves in the bottom of each glass.
2. Add 2 ounces of gin, 1/4 ounce of lime juice, 1/4 ounce of lemon juice, 2 dashes of bitters and 1 tablespoon of the prepared simple syrup into each glass. Stir.
3. Fill each glass with ice and top with mineral water. Add the crushed ice over top.
4. Pour 1 tablespoon of additional simple syrup over the crushed ice in each glass. Grate a half a teaspoon of nutmeg on top of each cocktail.
5. Garnish each with a sage sprig and 1/4 peach segment.
