Thanks to our good friends over at queencitycocktails, we've been doing a bit of tinkering with our @anovaculinary sous vide cooker. On the docket tonight is a homemade sage, ginger, blackberry and black pepper shrub. The sweetness of the berries and demerara balances perfectly with the spiciness of the ginger and black pepper, as well as the tartness of the apple cider vinegar. Check out the recipe below! 👇🏾👇🏾👇🏾

ingredients:

• 2 oz. Barrel Aged Hat Trick Gin

• 1½ oz. Homemade ginger blackberry pepper shrub

• ½ oz. Elderflower Tonic

• Ginger Beer

• 1 Sage leaf

• 1 Blackberry

tools:

• Shaking Tins

• Jigger (Japanese Style)

• Hawthorne Strainer

• Fine Strainer

• Glassware

• Other Tools

• Complete Bartending Set

instructions:

Combine gin, shrub and elderflower tonic in a shaking tin with ice and shake vigorously for 15 seconds. Fill Collins glass to the rim with ice. Pour and strain cocktail over ice. Top with ginger beer. Garnish with a fresh sage leaf, blackberry and straw. Make sure to tell your guests to stir well before drinking. Cheers!

Check it out on Instagram:

Disclosure: 

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If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!