Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sage syrup
Cocktail
Serve
Utensils
1 glass, approx. 250 ml
How it's done
Sage syrup
Bring the water, sugar and sage to the boil in a pan. Turn down the heat, reduce to a syrupy consistency for approx. 10 mins., remove the sage. Leave the syrup to cool (yields approx. 2 tbsp).
Cocktail
Pour the Lillet, lemon and tangerine juice into the shaker. Add 1½ tbsp of the sage syrup and ice cubes, shake well for approx. 30 secs.
Serve
Mix the tangerine zest and sugar on a saucer. Pour the remainder of the sage syrup onto a second saucer. Press the rim of the glass into the syrup and then into the tangerine sugar. Place the ice cubes in a glass, pour the cocktail into the glass through a strainer, decorate with the sage.
| Serve with: | Salted peanuts |
|---|---|
| Note: | The cocktails can also be measured using a tablespoon or teaspoon. 1½ cl is equivalent to 1 tbsp and ½ cl is equivalent to 1 tsp. |
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