Try this Gin Sage Martini recipe, or contribute your own.
- Carbohydrate 8.78431806467613 g
- Cholesterol 0 mg
- Fat 0.2754760139078 g
- Fiber 0.693400250440293 g
- Protein 3.77989937473254 g
- Saturated Fat 0.120957911982105 g
- Serving Size 1 1 recipe (43g)
- Sodium 54.9842655806263 mg
- Sugar 8.09091781423584 g
- Trans Fat 0.0920604603190041 g
- Calories 50 calories
Step-by-step
- Combine sugar, water and sage leaves in small saucepan. Bring to boil, remove from heat and let cool. I muddled the sage leaves while it was coming to a boil.
- Combine gin, simple syrup, lemon juice and egg white in cocktail shaker WITHOUT ice. Shake well. Then add ice and shake again to chill the cocktail. Strain into martini glass.
- Garnish with sage leaf.
Replacing fresh lemon juice with bottled acid alters the brightness entirely, stripping away the essential oils found in the peel. Small batch cocktail preparation requires deliberate attention to technique, particularly when incorporating viscous ingredients like egg whites. Without proper execution, texture and temperature suffer.
The Dry Shake Method for Foams
Proteins require agitation without ice first to build a stable emulsion. Combining the gin, simple syrup, lemon juice, and egg white in a shaker without ice—known as a dry shake—allows the albumen to unfold and trap air efficiently. Vigorous movement for fifteen seconds creates a thick, velvety layer. Adding ice afterward chills the liquid and dilutes the mixture to the correct drinking strength. Straining through a fine-mesh sieve catches any stray ice shards that might break the delicate foam crown.Infusing and Storing the Syrup
Heating equal parts sugar and water to a boil dissolves the solids completely, but simmering longer than two minutes concentrates the liquid too much, yielding a sticky syrup that overwhelms the botanicals in the gin. Muddling the six sage leaves while the mixture heats releases the essential oils directly into the solvent. Straining the cooled liquid into a glass jar preserves the bright green hue and prevents bitterness. This syrup keeps in refrigeration for up to two weeks. Pair this herbaceous cocktail with salty, high-fat appetizers like roasted Marcona almonds or sharp aged cheddar, which contrast the botanical sweetness and cleanse the palate between sips.
