A Cornish girl's food adventures


Recently we were lucky enough to get invited to an Anthropologie store anniversary party where they served champagne cocktails garnished with lavender sprigs. This set me thinking about other, more unusual herbs in drinks.

I enjoy a gin & tonic as much as the next girl but sometimes it’s nice to ring the changes. I love the botanic flavours in good gin and recently acquired some Tanqueray Rangpur, which is also distilled using rangpur limes.

To up the limey-ness even more I made a gimlet, using both lemon and lime for a more sour kick.

However, I wanted to compliment the herbs and spices in the gin too. Sage seemed like a good flavour to try, largely because the warm weather has made my sage plant go a  little bit crazy.

I was really pleased with the way that the flavour worked but I didn’t want my cocktail to turn into ‘mothers ruin’ so I added a splash of soda water to lengthen the drink a little. It’s entirely at your discretion if you do the same or not.

Sage gimlet



1/2 tablespoon fresh lemon juice

1/2 tablespoon fresh lime juice

5-6 sage leaves (not too large or they tend to be a bit tough)

1/2 tsp sugar

50ml really good gin (there’s no point in scrimping is there?)

splash of soda water (optional)


If the sage leaves are on the big side tear them up a little bit then muddle and mash them with the sugar and juices until they are nicely bruised and broken up to release the oils.

Add a really big handful of ice, pour over the gin and stir it all together to chill.

Top-up with a little splash of soda water if you want, then relax and sip away.

If you have any sage left over then a good way to use it up is by making another round of Gimlets…just a suggestion!

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