Drinks

Created by Deb @ Sage & Sea during a snowy and slow distiller's show

2 oz pepper vodka

.5 oz Sage & Sea Tomato Shrub

.5 oz olive brine

Shake with ice and strain into a glass rimmed with salt, garnish with cherry tomato and olives. 

Best in Class recipe at the Great American Distiller's Fest 2013

1 oz Skip Rock Potato Vodka

1.5 oz El Zacatecano Anejo Mescal

1.5 oz Spiced Apple Liqueur

5 oz lime juice

1.5 oz ginger beer

1 oz Sage & Sea Blueberry Lemon Shrub

Shake all but ginger beer with ice, empty into tall glass, add ginger beer and garnish with lime.

Created by the amazing Rocky Yeh

1.5 oz Citadelle Gin

1 oz  Sage & Sea Cranberry Shrub

.5 oz Ferrand Dry Curacao

Shake and dump.

Created by Nolan Pearson at the Grant House for the 2016 Farm to Fort dinner celebrating the Vancouver Farmers Market 

2 oz Vodka

1 oz Sage & Sea Peach Shrub

1 oz Ginger Cognac 

1 oz Simple Syrup

Club Soda

squeeze of Lemon/Lime

Shake all but soda with ice, strain, add soda and citrus

Deb's favorite. The sweetness of the strawberry pairs perfectly with the astringency of the juniper. 

2 oz Aviation gin

1 oz Sage & Sea Strawberry Shrub

Hard Cider (I like Avid's Apricot)

Combine gin and shrub over ice, stir, and fill the rest of the glass with your fizz. 

The original, easiest shrub drink ever. 

.5-1 ounce your favorite Sage & Sea Shrub

sugar cube (optional)

Fill remainder of flute with champagne, prosecco or sparkling water

Saute chicken breast in strips with garlic and ginger. 

Remove from pan; deglaze with 1/4 cup of Sage & Sea Orange Shrub.

Add back chicken, coat, serve with rice and vegetables.

Chunked watermelon

Feta or goat cheese

Drizzle of Sage & Sea Mint Shrub 

Serve with fresh bread.

Make your chocolate cake sparkle by adding Sage & Sea Cherry, Raspberry or Orange Shrub to the icing!