High Desert Martini Recipe
slightly earthy, smooth, sophisticated
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Ingredients
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Cocktail
Garnish
Sage-Infused Simple Syrup (makes ~4 oz)
Method
Sage-Infused Simple Syrup
- 1
Combine and dissolve
In a small saucepan, combine 0.5 cups water and 0.5 cups granulated sugar. Warm over medium heat, stirring frequently until the sugar fully dissolves and the liquid is clear (do not boil).
- 2
Infuse
Remove the pan from heat. Add 5 fresh sage leaves to the hot syrup, cover, and let steep for 10–15 minutes until the syrup takes on a mild herbal aroma and light color.
- 3
Strain and cool
Strain out the sage leaves through a fine mesh sieve into a heatproof container. Let the syrup cool to room temperature. Refrigerate any unused syrup in a sealed container for up to 2 weeks.
Cocktail Assembly
- 4
- 5
Build and stir
In a mixing glass filled with 8 ice cubes, add 2.25 oz gin (or vodka), 0.5 oz dry vermouth, 0.25 oz mezcal, 0.25 oz sage-infused simple syrup, and 2 dashes orange bitters. Stir gently with a bar spoon for 25–30 seconds until well chilled and properly diluted (the mixing glass will frost slightly).
- 6
Strain
Discard the ice/water from the chilled glass if used. Double-strain the cocktail through a Hawthorne and fine mesh strainer into the chilled coupe/martini glass to remove any tiny ice shards and ensure a silky texture.
- 7
Garnish and aromatics
Express the lemon twist over the drink by holding it skin-side down and giving it a quick twist to release oils, then rub the rim with the twist and discard or float it. Lightly clap the remaining fresh sage leaf between your hands to release its aroma, then place it on the surface of the cocktail (or briefly pass it through a small kitchen torch flame to awaken scent — optional).
- 8
Serve
Serve immediately. The cocktail should present as slightly earthy from the sage and mezcal, smooth from the spirit and stirring, and sophisticated in balance with the dry vermouth and citrus oil.
