Stirred and spirit forward, Sage Ya Later showcases both the Manzanilla En Rama and the East India Solera for their uniquely different characteristics, as well as how wonderfully sherry pairs with mezcal. Offering bright citrus with smoke on the nose and rich in mouthfeel, this juicy cocktail has a long sherry body and finishes with delicate smoke and a lingering salinity that forces you to reach for another sip.
-Combine in mixing glass and stir with ice.
-Prep footed rocks glass by torching a small pile of dried sage and placing the glass upside over the burning herbs.
-Flip glass over, watch the smoke roll out of the glass, pour, express and discard a lemon twist.
*Plum Sage Syrup Recipe
5 cups of cut up plums with skins
1.5 cups of white sugar
Tbsp dried sage
-Add plums to a heavy bottomed stockpot, add enough water to just cover the bottom 1/4 of an inch deep. This is to prevent burning while the plums begin to release their juice.
-Heat at medium-low and cover the pot for 10 minutes. Stir often.
-Simmer until plums are broken down.
-Add sugar and dried sage, remove from heat once incorporated.
-Strain through cheese cloth.
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.
