Recipe from @the _shadow_bartender on IG

This complimented our dinner last night, which was also Sage and Blackberry as a sauce, over some pork.
The drink was great. As I didn’t have any maple verjus, I mixed a bit of white wine vinegar with maple syrup, until I got what I thought verjus from maple might taste like.
Not sure how accurate my assumption was, but the drink came out pretty tasty.

Recipe
50ml Bobby’s Dry Gin -@bobbysdrygin
30ml Maple Verjus
15ml Blackberry Liqueur- Gifford Crème de Mûre
15ml Sage Syrup
4 blackberries
3 Sage Leaves

Destructions
Muddle blackberries and sage leaves in your shaker. Add everything else, and add ice. Shake that little baby like there’s no tomorrow.
Double strain to remove sends and leaf bits.

Garnish
A few photogenic blackberries and some sage.

Right now, my sage plant is exploding, up on my roof garden. It is growing much faster than I’m using it. I’m going to try to remember to freeze some leaves this year. That should cover the winter shortage. Sage freezes well, from past experience.
A great drink, the verjus, or my sub, gave the right amount of tart. The sage a full, robust herbaceousness, and the sweet of the blackberry, both fresh and from the liqueur melded it all together.
Bobby’s Gin is a Dutch gin from Schiedam @bobbysdrygin